Created by Jessica Krauss on November 16, 2018
100% baked, gluten-free, refined-oil free Chicken Fingers and Fries Happy first snow of the season, friends! I’ll admit, I’m not very happy about it. It’s all ooh’s and aah’s and omg! so pretty, for a bit. But as soon as we have to walk around NYC in the slush and deal with train delays, I’m...
- 1 lb chicken breasts, sliced into tenders
- 4 eggs, beaten
- 2 c almond flour, or flour of choice
- 2 c almond flour crackers, or breading of choice, smashed into bread crumbs
- salt and pepper, for seasoning
Sweet Potato Fries
- 4 sweet potatoes, cut into sticks or wedges length wise
- 2 tbsp. avocado oil, or cooking oil of choice
- 1/4 tsp. paprika
- 1/2 tsp. Himalayan pink salt
- 1/4 tsp. ground black pepper
- Preheat oven to 400. Prepare sweet potatoes first, as they will take longer to cook.
- Slice sweet potatoes the long way, into fries (or buy pre-sliced). In a large bowl, toss in avocado or olive oil and season with salt, pepper, and paprika.
- Place tin foil or parchment paper on a baking sheet. In a single layer, evenly distribute sweet potatoes.
- Cook for 40 minutes, or until they start to brown and get slightly crispy, flipping over halfway through.
- While sweet potatoes are roasting, prepare chicken tenders. First place eggs, flour, and cracker crumbs in three different flat containers or large plates. Add a little salt and pepper to egg and flour for added flavor. This ensures you are adding flavor to every level of the coating.
- Begin by dipping chicken tenders in flour, then drench in egg wash, and end by evenly coating with cracker crumbs. Place coated chicken tenders on a wire rack, that is sitting in a baking sheet. *Note: Spray wire rack with cooking oil to prevent sticking*
- Once all chicken tenders are coated, cook in oven for 20 minutes. You may flip over half-way through for even browning, but not necessary if it's getting too messy.
- Enjoy both fries and chicken with your favorite dipping sauces!