These Gluten-Free Chicken Fingers Are the Best Kind of Healthy TBT
by Well+Good Editors, March 26, 2019
If dunking chicken nuggets in pools of ketchup is an image that instantly transports you back to your childhood—same. But just because you've grown up doesn't mean you have to leave that simple pleasure in the past.
Enter: these gluten-free chicken fingers, created by Jessica Alba and Jennifer Gardner's nutritionist Kelly LeVeque from the brand new Well+Good Cookbook, available for preorder now.
Coated in crunchy chia and flax seeds, the recipe adds a dose of healthy fats and fiber to your childhood fave. And they're super delish in a way adults like. (Well+Good co-founder Melisse Gelula ate many a chicken finger at the cookbook photoshoot, as proof.)
Coated in crunchy chia and flax seeds, the recipe adds a dose of healthy fats and fiber to your childhood fave.
The low-inflammation dish is a natural energy booster, says Leveque. And you can find more healthy (and easy and affordable!) recipes like it in The Well+Good Cookbook, which hits shelves on April 16. It has the go-to recipes of 100 wellness luminaries in it, and each recipe is labeled by wellness benefit (like if it's good for better energy, better skin, better digestion, and more).
Pair this throwback with avocado hummus (LeVeque's preferred serving method), toss it with a salad, or throw it on top of a grain bowl for that just-right balance between healthy eats and comfort food.
Watch the video for step-by-step instructions on how to make these super-tasty healthy, chicken fingers at home—and preorder The Well+Good Cookbook now for the other 99 delish recipes.
Chia + Flax Chicken Tenders
Prep Time10 minutes
Cook Time10 minutes
- 1 cup potato starch
- 1 tsp Himalayan pink salt
- 1 tsp freshly ground black pepper
- 2 large eggs
- 1 cup chia seeds
- 1 cup flaxseed
- 1 cup gluten-free panko bread crumbs or grain-free flour
- 2 tsps paprika
- 2 tsps garlic salt
- 1 pinch chopped fresh parsley
- 4-6 oz. uncooked chicken tenders pounded to 1/2 inch thickness or less
- 1/4 cup ghee
Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
Create dredging stations: On a large plate, combine the potato starch, pink Himalayan salt, and pepper. In a shallow bowl, whisk the eggs. On a separate large plate, combine the chia, flaxseed, breadcrumbs, paprika, garlic salt, and parsley.
One at a time, coat each chicken tender, first dipping it into the potato starch mixture, then into the egg mixture to coat completely, letting the excess drip off, then into the chia flax mixture, pressing to adhere. Set the dredged piece on the prepared baking sheet and return to coat the remaining chicken.
Melt the ghee in a large skillet over medium heat. When it shimmers, working in batches to avoid overcrowding in the skillet, add the chicken tenders and increase the heat to a medium-high. Cook for 2 to 4 minutes, then use tongs to gently turn the tenders and cook for 2 to 4 minutes on the second side, until the coating is crisped and browned on both sides. Transfer the cooked tenders to a baking sheet as you finish each batch.
Transfer the tenders to the oven and bake for 10 to 12 minutes, until the chicken is completely cooked through. Serve warm with your favorite dip or side.
- Whole 30
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