Easy Chicken Fingers
These flavorful homemade chicken fingers are an easy and gluten-free recipe to bake (or pan-fry) for Halloween. However, you can skip shaping these into spooky fingers and serve them any time of the year!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb ground chicken
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1 tsp dried Basil
- 1 tsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 cup Parmesan cheese
- 1/4 cup almond flour
- 1 tsp chili powder or cayenne pepper powder
- 1 tsp dried harissa
- 9 almond slivers
Instructions
- 1
Preheat the oven to 375 degrees.
- 2
Add the ground chicken, almond flour, parmesan, harissa, salt, smoked paprika, basil, parsley, onion powder, chili powder, and garlic powder to a large bowl and mix them together. You could use a spoon, but I find that fingers work best. Make sure to wash your hands well with soap and water, after mixing and shaping these.
- 3
Then, divide the ground chicken mixture into 9 parts. Shape each into a long and stubby finger and arrange them on a Silpat-lined baking sheet.
- 4
Using a knife, gently “draw” lines where the knuckles and finger joints are.
- 5
Then, add an almond sliver for the fingernail.
- 6
Then, bake these chicken fingers for 22-27 minutes in an oven that has been preheated to 375 degrees, until they are slightly golden brown. It is imperative that these are not overbaked as overbaking these will leave them quite dry.
- 7
When they are baked, they are ready to enjoy with some sweet chili sauce or some BBQ sauce for a truly gory, tasting experience!