fueled friday: game day chicken fingers
F U E L E D F R I D A Y because the big game is right around the corner and you need a healthy game day snack, right?! It's easy to splurge on unhealthy treats while rooting for your team, but it's also super easy to whip up a healthy and nutritious option for you and the other fans you know! So, this week, we present to you Game Day Chicken Fingers from our friend Brianne Eaton at weareeaton.com
Brianne Eaton is an Olympic bronze medalist in the heptathlon, so she knows a thing or two about refueling. Since winning the Olympic medal is 2016, Brianne has since retired from professional track and field and we are lucky enough to follow along on her journey on her amazing blog (and you should too...).
So, let's talk chicken fingers...
Game Day Chicken Fingers
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1 box (4.25 oz) Almond Flour Crackers (Brianne used Simple Mills Ground Sea Salt Almond Flour Crackers, but any brand will work!)
- 1/2 cup walnuts
- 1/2 tsp oregano
- 1/4 tsp sea salt
- pinch black ground pepper
- extra virgin olive oil
- 1/4 cup almond milk
- 2 tbsp dijon mustard
- 1 lb boneless, skinless chicken breast tenders, cut into strips
- Preheat oven to 400 degrees. Prepare a large cookie sheet with aluminum foil and grease well with olive oil (if you don’t grease it well, chicken fingers will stick).
- In a food processor, add the crackers, walnuts, oregano, sea salt and pepper and process until in fine particles. It might be a bit damp from the walnuts. That’s okay. Pour into a shallow dish.
- Whisk the milk and mustard together in a bowl.
- One piece at a time, add the chicken to the milk, turning to coat and immediately dredging it in the crumb mixture.
- Place the chicken tenders on the baking sheet and bake for 15 minutes before flipping the chicken and continuing to bake for an additional 10 minutes on the other side, or until it’s no longer pink.
- Allow to cool for 5-10 minutes and serve with your favorite dipping sauce.
This recipe is both dairy and gluten free, but you can substitute any cracker that you like if you prefer a more traditional cracker.
The original recipe can be found here.
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