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Buttermilk Almond Crusted Chicken Fingers

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Ingredients

  • 1 pound boneless, skinless chicken tenders
  • 2 1/2 cups buttermilk
  • 1 cup almond meal
  • 3/4 cup whole wheat panko breadcrumbs
  • 1/4 cup whole wheat pastry flour, or all purpose
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika

Instructions 

  • Add chicken to a baking dish and pour buttermilk over top to coat. Let soak for 4-6 hours refrigerated, or overnight.
  • 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. Remove each chicken tender from the buttermilk and dip 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.
  • [The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!]
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