A traditional favorite with a healthy twist!
Fun fact: Growing up whenever I went out to eat I’d get chicken fingers.. and it lasted for a very long time. I surprisingly was the pickiest eater.. now I can only think of like 5 foods I wouldn’t eat. Even though my taste buds have expanded, I still love me some good ol’ chicken fingers. I figured it was about time to make a healthier version for on here.
This recipe is super simple. I used my food processor to get the cashews super fine. You will not miss the bread-crumbs!
PrintBaked Cashew Crusted Chicken Fingers
- Yield: 2 servings 1x
Ingredients
1 lb. boneless chicken tenders
1/2 cup roasted cashews
1/3 cup coconut flour
2 eggs
salt if the cashews are unsalted and pepper to taste
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne, optional
Instructions
Preheat the oven to 400 degrees F and line a baking sheet with foil and lightly grease with non stick cooking spray.
Add cashews to a food processor and process until they are finely chopped (should look like panko breadcrumbs)
Add cashews to a shallow dish or bowl with salt (if needed), pepper, garlic powder, onion powder, paprika, and cayenne.. mix together.
In another shallow dish whisk together the two eggs.
In a third shallow dish add the coconut flour.
Using forks or tongs carefully take each chicken tender and toss in the coconut flour, then the egg (drip off the excess egg, should just be lightly coated), and the cashew mixture. You can press the mixture onto the chicken so it sticks.
Repeat with every piece of chicken and place on the prepared baking sheet. Lightly spray with chicken with nonstick cooking spray.
Bake for about 25 minutes or until they are golden brown and cooked though.
Serve with your favorite dipping sauce!
