These Low Carb Chicken Fingers are a delicious and guilt-free alternative to the classic fast-food favorite. Coated in a crispy, flavorful crust made from almond flour and Parmesan cheese, these chicken fingers are not only keto-friendly but also packed with protein and flavor. Perfect for a quick weeknight dinner or a satisfying snack, they offer all the crunch and satisfaction of traditional chicken fingers without the carbs.
Why You Will Love This Recipe
You’ll fall in love with this low carb chicken fingers recipe because it strikes the perfect balance of flavor, texture, and health. The almond flour gives these chicken fingers that coveted crunch, while the Parmesan adds a rich, savory layer that elevates the dish. Cooking is straightforward, requiring minimal prep and cooking time, making it an ideal choice for busy weeknights or when unexpected guests pop by. Plus, they align perfectly with low carb and keto lifestyles, allowing you to indulge without the guilt.
Tips and Tricks
- Marinate for Flavor: For the best flavor, marinate the chicken in your favorite seasoning blend or buttermilk for at least 30 minutes before breading.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Double Dip for Extra Crunch: For an extra crispy coating, dip the chicken fingers in egg wash, coat with the almond flour mixture, then repeat the process.
- Preheat Your Oven: Make sure your oven is preheated to 425°F (220°C) before placing the chicken fingers inside for optimal crispiness.
Common Mistakes to Avoid
- Overcrowding the Baking Sheet: Leaving space between each chicken finger will ensure they cook evenly and get crispy. Avoid placing them too close together.
- Not Drying the Chicken: Make sure to pat the chicken dry before breading to help the coating stick better.
- Skipping the Egg Wash: Don’t skip this step! It’s essential for helping the almond flour adhere to the chicken.
- Ignoring Cooking Times: Keep an eye on the chicken fingers as they bake; overcooking can lead to dryness.
Make Ahead Tips
You can prepare the chicken fingers ahead of time by breading them and storing them in the fridge for up to 24 hours before baking. Alternatively, you can freeze them after breading. Just place them in a single layer on a baking sheet, freeze until firm, then transfer them to an airtight container or freezer bag. They’ll stay fresh for up to three months.
Recipe Variations
- Spicy Chicken Fingers: Add cayenne pepper or paprika to the almond flour mixture for a spicy kick.
- Herbed Chicken Fingers: Mix dried herbs like oregano, basil, or thyme into the coating for an aromatic twist.
- Parmesan-Free Option: For a dairy-free version, simply omit the Parmesan and use nutritional yeast for added flavor.
- Air Fryer Method: If you prefer a quicker cooking method, cook the chicken fingers in an air fryer at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
How to Serve
Serve these low carb chicken fingers hot and crispy, garnished with fresh parsley or a sprinkle of paprika for color. Pair them with a side of homemade low carb dipping sauces like ranch or sugar-free ketchup. You can also serve them alongside a fresh salad or some roasted vegetables for a complete meal.
Pairing Suggestions
These chicken fingers pair wonderfully with a refreshing cucumber mint lemonade or a light white wine, such as Sauvignon Blanc. For side dishes, consider serving them with a creamy coleslaw or a zesty avocado salad. If you have a sweet tooth, try a low carb chocolate mousse for dessert.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to three days. To freeze, place the cooled chicken fingers in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once frozen. Reheat in the oven at 375°F (190°C) for about 10-15 minutes or until heated through and crispy.
Equipment Needed
- Baking sheet
- Parchment paper (optional but recommended)
- Shallow bowls for breading
- Tongs for flipping the chicken fingers
- Meat mallet or rolling pin (for flattening chicken, if needed)
Dietary Adaptations
To make this recipe dairy-free, substitute the Parmesan cheese with nutritional yeast or omit it altogether. For a gluten-free option, ensure your almond flour is certified gluten-free. If you need a nut-free version, consider using crushed pork rinds or sunflower seed flour as a coating.
Seasonal Adaptations
In the summer months, add a fresh herb marinade with basil or cilantro to brighten up the flavor. In the fall, consider seasoning with pumpkin spice or sage for a unique twist that complements the seasonal palate.
Cost Breakdown
The estimated cost for this low carb chicken fingers recipe is about $10 for four servings, roughly $2.50 per serving. You can save money by buying chicken in bulk or using store-brand almond flour.
Kitchen Hacks
To save time on cleanup, keep a wet paper towel nearby to wipe your hands and surfaces as you go. For quickly crushing almond flour, pulse it in a food processor for a finer texture. If you want to avoid the mess of breading, use a zip-top bag to shake the chicken with the breading mixture.
Recipe FAQs
- Can I use chicken breasts instead of thighs? Yes, chicken breasts work well for this recipe; just be aware they may dry out if overcooked.
- How long do I bake the chicken fingers? Bake them for 15-20 minutes at 425°F (220°C), flipping halfway through, until golden brown.
- Can I use a different flour? Almond flour is recommended for low carb diets, but coconut flour or a gluten-free blend can be used with adjustments to moisture.
Low Carb Chicken Fingers
These Low Carb Chicken Fingers are a delicious and guilt-free alternative to the classic fast-food favorite. Coated in a crispy, flavorful crust made from almond flour and Parmesan cheese, these chicken fingers are not only keto-friendly but also packed with protein and flavor.
Ingredients
- 1 pound chicken tenders or chicken breast, cut into strips
- 1 cup almond flour
- ½ cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Cooking spray or olive oil, for drizzling
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, whisk the eggs until well combined.
- Dip each chicken strip first into the egg mixture, allowing any excess to drip off, then coat in the almond flour mixture. Press firmly to ensure the coating adheres.
- Place the coated chicken fingers on the prepared baking sheet, leaving space between each piece.
- Lightly spray or drizzle with olive oil for extra crispiness.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.8. Serve hot with your favorite dipping sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 679Total Fat: 43gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 181mgSodium: 1266mgCarbohydrates: 31gFiber: 5gSugar: 2gProtein: 44g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These low carb chicken fingers are not just a meal; they’re an experience. They bring together the joy of crunchy comfort food with the benefits of a healthy lifestyle. Whether you’re enjoying them during a movie night or serving them at a gathering, they’re sure to impress everyone. So, roll up your sleeves and get ready to whip up a batch of these delightful chicken fingers—you won’t regret it! Enjoy guilt-free indulgence without sacrificing flavor.
