Low Carb Chicken Fingers
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Low Carb
No Added Sugar Gluten Free Grain Free |
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Great with salads or roasted veggies.
Eat any leftover chicken fingers cold the next day with salads, or sliced on pieces of cucumber.
Eat any leftover chicken fingers cold the next day with salads, or sliced on pieces of cucumber.
Ingredients
Coconut Flour – approximately ¼ cup
Almond Meal – approximately ½ cup
1 large Egg, beaten
Olive Oil – in an oil sprayer
3 Chicken Breasts
Coconut Flour – approximately ¼ cup
Almond Meal – approximately ½ cup
1 large Egg, beaten
Olive Oil – in an oil sprayer
3 Chicken Breasts
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Method
Preheat the oven to 200°C Cut the chicken breasts into strips 3-4 cm wide (approximately 3 strips per breast). In three separate plates place the coconut flour, beaten egg, and almond meal. Dip and coat the chicken strips firstly in the coconut flour, then the egg mixture, followed by the almond meal. Place the chicken on a baking tray and spray lightly with oil Cook in the oven for 18-20 minutes, or until cooked through. Print the recipe - jpg or pdf files below. 
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Chicken strips coated in coconut flour
Plates of Egg and Almond Meal
Chicken Strips with flour, egg and almond meal
Sprayed with oil
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