For many people, chicken fingers - particularly the frozen variety- can be quite the guilty pleasure. They're easy to make, decently delicious, and go from freezer bag to dinner plate in under 20 minutes.
Now that I’m a bit older, and I’d like to think a bit wiser, I realize how important it is to eat fresh and healthy foods. Frozen chicken fingers are usually higher in calories, loaded with saturated fats, and have higher levels of sodium and biproducts than I would like to consume.
By ditching the frozen freezer bag and replacing the all-purpose flour in a basic chicken finger recipe with hemp seeds, you’ll gain an abundance of benefits from the 15+ minerals found in this super food. Not to mention, this simple recipe is an A+ when it comes to protein.
HEMP CRUSTED CHICKEN FINGERS
- 1/2 cup Mettrum Originals Raw Shelled Hemp Seeds
- 1/2 cup ground almonds or almond meal
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/4-inch thick strips
- 2 large eggs, whisked
- Olive oil
Line a cookie sheet with parchment paper and set your oven to 400 degrees.
Grab a bowl and mix your hemp seeds, almond meal, garlic, paprika, salt, and pepper together until fully blended. Then, whisk your two eggs in a separate bowl.
Cut your chicken breasts into strips and dip each piece into your whisked eggs, followed by your dry mix, then lay the strip onto your parchment paper. Repeat for each strip of chicken.
Once all your strips are coated and are on the parchment paper, take a bit of olive oil on a brush and lightly dab each strip. This will help them come out crispy without deep frying them!
Bake for 15-20 minutes or until chicken is fully cooked, turning each strip over half way through.
Once cooked, remove carefully and try your best to eat slowly- they'll be hot!