These wholesome, and naturally gluten free chicken fingers are coated in a blend of nuts and seeds instead of traditional breadcrumbs. Packed with protein and healthy fats. They're a nourishing twist on a family favourite, and a great option for picky eaters!
1½ cups unsalted raw mixed nuts and seeds, such as pumpkin seeds, walnuts, pecans, Brazil nuts, cashews, almonds, sunflower seeds, or any combination
Servings4
Prep Time
20 minutes
Cook Time
18 minutes
Total Time
38 minutes
How To Make It
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Add the nuts and seeds to a food processor. Pulse until the mixture resembles coarse breadcrumbs. Avoid overprocessing, as the natural oils in the nuts can turn the mixture into a paste. Transfer the mixture to a shallow bowl or baking sheet and set aside.
Using a sharp knife, carefully slice each chicken breast horizontally through the centre to create two thinner, even pieces. Slice each piece crosswise into strips about 1 inch (2.5 cm) wide to create evenly sized chicken fingers.
Place the chicken strips in a large bowl. Add the egg, salt, garlic powder, onion powder, and paprika. Toss until evenly coated.
Press each chicken strip firmly into the nut and seed mixture until evenly coated on all sides.
Arrange the chicken fingers on the prepared baking sheet, leaving a little space between each piece.
Bake for 16 to 18 minutes, flipping the chicken fingers halfway through, or until golden brown and the internal temperature reaches 165°F.
Let rest for 2 to 3 minutes before serving.
Chef's Notes
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer to restore the crisp coating.
