I recently shared my recipe for Homemade Almond Milk, which I loved making. Only problem was, your left with a TON of almond meal. I wasn’t about to throw it away because that’s the opposite of cost effective and there are so many uses for almond meal and almond flour.
Instead I laid it out on a baking sheet and baked at 350 until it was completely dry (even after draining the liquid the almonds retain some water so this is an important step). I saved half for almond flour, which I’ll use in cookies, banana bread, etc. I seasoned the other half and made chicken fingers! 3 cups of almonds turned into almond milk, almond flour, and almond crusted chicken fingers. Now THAT’S cost effective….and yummy!
Almond Crusted Chicken Fingers with Avocado Dipping Sauce
For the Chicken Fingers
1 cup Almond meal
2 tbsp salt
1 tbsp cumin
½ tbsp garlic powder
1 tsp cayenne
1 lb. boneless, skinless chicken breast
For the Avocado Dipping Sauce:
Juice of ½ lemon
1 tbsp Dijon mustard
handful of parsley, roughly chopped
¼ olive oil or until desired consistency for dipping
- Preheat the oven to 375 degrees
- Line a baking shit with tin foil or place a wire rack on top of baking sheet if available
- In a shallow dish or plate, add the seasoning to the almond milk and mix to combine
- In a small bowl whisk 2 eggs
- 5. Cut the chicken breast into strips
- Dip each strip first in the egg mixture and then coat completely with the almond meal mixture
- Place the strips on the baking dish and bake for 9-11 minutes or until outside is crispy and middle is fully cooked through
- While the chicken fingers are baking, place all of the avocado dipping sauce ingredients in a food processor or blender.
- Mix until fully combined
- Remove the chicken fingers from the oven and let cool slightly
- Dip and devour!