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Gluten Free Crusted Chicken Fingers

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Serves 4 | 

Crunchy outside, tender inside, totally delicious.

Ingredients:

1/2 cup crumbled corn chips
1 lb boneless, skinless chicken tenders
1/2 cup almonds
1 teaspoon kosher salt
1 1/2 cups unsweetened almond milk

Directions:

  1. Place chicken tenders in a large mixing bowl. Pour in buttermilk, cover and refrigerate for 30 minutes.
  2. Preheat oven to 400 degrees F. Grease a baking sheet with cooking spray.
  3. Place almonds in a food processor. Pulse until almonds resemble coarse crumbs. Add salt and crumbled chips, pulse once to gently mix.
  4. Transfer crumb mixture to a bowl. Dip chicken in bowl and coat evenly. Shake off excess.
  5. Arrange chicken on baking sheet. Bake for 15 minutes. Flip and bake for an additional 15 minutes.
  6. Serve while hot.
Main Ingredient: Chicken
Cooking Method: Bake
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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