For us, the love of chicken tenders—also known as chicken fingers or chicken nuggets—started at fast food restaurants with indoor playgrounds. When my boys were toddlers, we went to those places with arches for a break from Seattle winter weather. Chicken fingers became an obsession (not to mention the pasty, salty, so-called french fries). It was a cheap date – but it cost us later.
Here is a recipe for chicken tenders using almond flour, olive oil, mustard, egg, and some seasonings. You can eliminate the egg if you need to because most of the flour will stay on the chicken between dipping it in the seasoned flour and into the frying pan.
The recipe for the honey mustard dip is here. Enjoy!
Yield 6-8 chicken tenders
- 1-1.5 pounds chicken breast, sliced into pieces (2 inches long, 1/2 inch thick)
- 1 large egg
- 1 tablespoon mustard (I use Dijon)
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill (or other herb or spice such as paprika or pepper)
- 1 cup blanched almond flour
- 2-3 tablespoons cooking oil (high heat sunflower, coconut oil, ghee, or other high heat cooking oil
- Preheat frying pan on medium heat. Add cooking oil.
- In a bowl, add the chicken pieces, egg, and mustard, and mix with a spoon until well blended.
- In a dry bowl, prepare the batter by mixing the almond flour, salt and dill with a fork. Dip each piece of chicken into the batter to fully coat it and then straight into the frying pan.
- Fry each side of each chicken piece for about 5 minutes or so.
- Place the chicken nuggets on a plate and enjoy! I eat them straight up, but they go great with a side of grapes, melon, or - yes, dare I say... ketchup.