Dinner time again. Want something everyone will eat? Try my healthy chicken finger recipe with honey mustard sauce! This recipe will make your next Friday night movie night feel so indulgent. Also, they will contribute to your health in some unexpected ways!
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Can Chicken Fingers Actually Be Healthy?
Yes they can. Normally the chicken fingers you get at the grocery store or in a restaurant are made with low quality, processed ingredients. Sure they are quick and easy on a busy night or after a long hard day, but they are actually sabotaging your health goals.
When I designed this recipe I paid close attention to the quality of the ingredients. High quality pasture raised chicken is the foundation. Why does this matter? Click here to read why your meat quality should be top of mind when shopping.
Vitamin E Isn’t Just For Your Face Cream
Vitamin E is a powerhouse vitamin. Its primary role is as an antioxidant. Antioxidants prevent diseases caused by free radical damage such as heart disease and cancer. They also protect the oxidation of certain hormones and protect your skin, eyes, liver and breasts. Therefore vitamin E is essential to consume in your diet, preferably in the form of whole foods.
Good news! Sourcing this nutrient is relatively easy. A fat-soluble vitamin, vitamin E can be found in olive oil, avocado and almonds. This healthy chicken finger recipe calls for almond flour, which contains loads of this essential vitamin. Swapping out the bread crumb coating you’d find on traditional chicken fingers with almond flour guarantees your skin will look great and your cells will thank you!
Healthy Chicken Finger Recipe
- 4 pastured raised chicken breasts
- 1 cup of almond flour
- 1/2 cup tapioca flour
- 1 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1 1/2 tsp onion powder
- 1/2 tsp poultry seasoning
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/4 tsp gloves
- 1/2 tsp all spice
- 2 eggs
- 2 tbsp filtered water
- Preheat oil to 350 degrees F.
- Beat the 2 eggs and water in a small bowl and set aside.
- Mix all other ingredients in a medium size bowl. Place the mixture on a plate in such manner that you will be able to seasoned the breast. Set aside.
- Dip the chicken into the beaten egg mixture ensuring all side are well coated and then dredge them into the flour mixture.
- Place the chicken on a baking sheet.
- Cook for 40 minutes or until the internal temperature of the chicken is 160F.
- Let cool and serve with Honey Mustard Sauce.
- 1/4 cup organic Dijon mustard
- 1/4 cup Easy Mayo
- 2 tbsp raw unpasteurized honey
- 1 tablespoons lemon juice
- 1/4 tsp sea salt
- Mix all the ingredients in a small bowl or small mason jar and mix well.
- Enjoy! The sauce can be held in the refrigerator for 1 week.
- 1 large egg, taken straight out of the fridge
- 2 tbsp lemon juice
- 1/4 tsp sea salt
- 1 cup extra virgin olive oil or avocado oil
- 1 tbs. Dijon mustard
- 1 clove garlic (optional)
- Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
- Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
- Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
- After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
- Store in the refrigerator an airtight container for up to 2 weeks