30-Minute Crispy Almond Crusted Chicken Fingers
Crunchy almond-coated chicken fingers with a triple-dredge coating that stays golden and crispy. Seared on stovetop then finished in the oven for juicy, tender meat inside. Perfect for weeknight dinners, lunch boxes, or casual entertaining. This version uses ground almonds for extra nutrition and texture compared to traditional breadcrumb versions.
Ingredients
- ½ cup skim milkbuttermilk1:1dairy-freevegan
cashew milk or soy milk work
- 1 egg
- ½ cup all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
may need 1 tablespoon extra liquid
- ¼ cup ground almonds
- ¾ teaspoon salt
- 2 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
Instructions
- 1
Preheat oven to 400F.
- 2
Lightly grease a baking sheet.
- 3
Whisk milk and egg together in a shallow bowl.
- 4
Divide flour between two bowls. In one bowl, stir remaining flour with ground almonds.
- 5
Add 1/4 teaspoon salt to each bowl.
- 6
Slice chicken breasts into finger-sized strips.
- 7
Sprinkle both sides with salt and pepper.
- 8
Coat each strip lightly in all-purpose flour, then dip in milk mixture, then coat thoroughly in almond-flour mixture.
- 9
Heat oil in a large frying pan over medium-high heat.
- 10
Working in batches, sear chicken about 1 to 2 minutes per side until golden. Add more oil as needed.
- 11
Transfer to prepared baking sheet.
- 12
Bake in center of oven until cooked through, about 6 to 8 minutes.
Tips
For extra crunch, chill breaded strips 15 minutes before cooking. This helps the coating adhere better and crisp up.
Don't skip the stovetop sear step - it creates a golden exterior that locks in moisture before oven finishing.
Pound chicken breasts to even thickness before slicing for uniform cooking and more consistent finger shapes.
Good to Know
Refrigerate cooked chicken in airtight container up to 3 days. Reheat in 350F oven for 5-7 minutes to restore crispness.
Bread chicken strips and refrigerate up to 4 hours before cooking. Sear and bake when ready to serve.
Serve warm with lemon wedges, honey mustard, ranch dip, or barbecue sauce. Pairs well with roasted vegetables or a simple green salad.
Common Mistakes
Don't skip the stovetop sear - baking alone won't develop the golden crust.
Don't overcrowd the pan when searing - cook in two batches to maintain heat and color.
Don't coat strips too thickly with flour mixture or the breading will be dense and heavy.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need 1 tablespoon extra liquid
General Alternatives
FAQ
Can I freeze the breaded chicken strips before cooking?
Yes. Freeze on a baking sheet uncovered for 2 hours, then transfer to freezer bag up to 1 month. Cook from frozen, adding 2-3 minutes to sear time and 3-4 minutes to bake time.
What if my chicken isn't fully cooked after baking?
Return to oven for 2-3 minutes more. Ensure strips are similar thickness by gently pounding breasts before slicing. Use meat thermometer - internal temp should reach 165F.
How long can I keep leftover chicken fingers?
Store in refrigerator up to 3 days in airtight container. Reheat in 350F oven for 5-7 minutes. Not recommended for freezing cooked chicken due to texture changes.