Tuesday, January 22, 2013

Almond Meal Encrusted Chicken Strips

When I made my homemade almond milk I knew I wanted to save the leftover meal to use for baking and other things. It was prefect timing when Jessica from How Sweet Eats posted this chicken strip recipe.

To dry out my almond milk I spread it in a thin layer on a baking sheet lined with aluminum foil (I should've spread it out to a thinner layer because it took a long time to dry). I set the oven to 250 degrees and checked it every 10 minutes. Mine took quite awhile to dry out, about an hour. Stir around when checking it, too. It turned out as a dry crumbly powder. I plan to use it in baking recipes but the first thing I used it for were these chicken strips. They turned out great! Juicy and crispy, but baked so a healthy version!



I paired our chicken tenders with some steamed broccoli and baked sweet potato. Add a glass of milk and you have yourself a perfect balanced, healthy meal.


*Quick side note: This is my new favorite grinder. It's from Trader Joe's and I've been using it on almost everything. But my favorite way I've found is adding it to the steamer with the broccoli. Try it!



Almond Encrusted Chicken Fingers
Adapted from HowSweetEats.com

Ingredients:

1 pound boneless, skinless chicken tenders
 2 eggs
1 cup almond meal
3/4 cup whole wheat panko breadcrumbs
1/4 cup whole wheat flour (or all purpose)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika

Directions:

Beat the eggs in a shallow dish. Add chicken to the dish and cover with beaten eggs.
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
In a large bowl, combine almond meal, panko, flour, salt, pepper and paprika. Dip each chicken tender in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 12 minutes, remove from over, gently flip and mist with spray, then bake for 12 minutes more.

**Make sure to spray the tenders with spray. This is the secret to them being crispy. Don't forget this step!