Almond-crusted chicken fingers with dipping sauce

By Julie Daniluk
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Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond mixture that'll have the family forgetting about fast food and begging for this dinnertime treat.



  • 1 1/2 teaspoons coconut oil
  • 3/4 cup sliced almonds
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon herbamare or unrefined sea salt
  • 3 large organic eggs
  • 1 pound chicken tenders

For the dipping sauce:

  • 1/4 cup apple cider vinegar
  • 1/4 cup apple butter (no added sugar)
  • 1 tablespoon pumpkin puree
  • Pinch unrefined sea salt


  1. Preheat oven to 475°F. Set a wire rack on a parchment paper baking sheet and coat with coconut oil.
  2. Place almonds, flour, paprika, garlic powder, dry mustard and salt in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about one minute.
  3. Transfer the mixture to a shallow dish.
  4. Whisk eggs in a second shallow dish. Add chicken tenders and turn to coat.
  5. Transfer each tender to the almond mixture; turn to coat evenly. Place the tenders on the prepared tray.
  6. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. Turn once in the middle to brown evenly. While baking, combine the dipping sauce ingredients in a small bowl and serve with the hot chicken.

Recipe is reprinted from Slimming Meals That Heal by Julie Daniluk  – published by Random House Canada, a division of Penguin Random House of Canada Limited. All rights reserved.

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