Do you love chicken fingers? Well why not give this almond chicken fingers a try.
These chicken fingers are low on the glycemic index because they are covered with almond flour and baked in the oven which makes this meal diabetic friendly.
This dish is great for lunch, dinner or as a snack with a side of vegetable for a complete and nutritious meal.
This recipes is not only diabetic friendly recipes, it’s also paleo-friendly as well.
If you are looking for more diabetic side dish recipes why not check it out.
Degree of Difficulty
Preparation Time: 20 minutes
Approximate Cook Time: 25 minutes
Total Time: 45 minutes
Source: The Paleo Plan
1 pound(s) chicken breasts, boneless, skinless
3/4 cup(s) almond flour
1/4 cup(s) arrowroot powder
1 teaspoon(s) paprika
1 teaspoon(s) cumin
1/2 teaspoon(s) garlic powder
1/4 teaspoon(s) cayenne pepper, (or more if you like it spicy)
1 teaspoon(s) black pepper
1 teaspoon(s) sea salt
3 large egg white(s), lightly beaten
1 tablespoon(s) olive oil, or lard for greasing wire rack
Preheat the oven to 375 F.
Grease a wire rack with olive oil or lard, and place on top of a foil-lined baking sheet.
Cut the chicken breasts into long strips about 1-2 inches wide.
Take out three different bowls or shallow plates.
Place arrowroot into the first bowl, egg whites into the second bowl, and combine the almond flour, paprika, garlic powder, cumin, cayenne, black pepper and salt into the third bowl.
Dredge a piece of chicken first through the arrowroot, shaking off excess. Next, dip the chicken into the egg whites. Lastly, dredge it through the almond flour mixture and place onto the greased wire rack. Repeat for each piece of chicken.
Bake for 20-25 minutes until they are golden brown in color.
Serve immediately and enjoy.
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Check out the diabetic friendly recipes on this site. Each recipe comes complete with nutrition information and a diabetic friendly.
You can find something new for breakfast, lunch, dinner, appetizers or even desserts.