Smokehouse cracker-crusted chicken fingers are pictured on Sunday, Sept. 11, 2016, in Bloomington, Indiana. (Photo by James Brosher)

Sweet And Smoky Cracker-Crusted Chicken Fingers

These chicken fingers are a grown-up version of a childhood favorite. They’re baked instead of fried and coated with gluten-free crackers, making this a meal you can feel good about feeding to the whole family. 

Smokehouse cracker-crusted chicken fingers are pictured on Sunday, Sept. 18, 2016, in Bloomington, Indiana. (Photo by James Brosher)

There are some foods that you never grow out of — mac and cheese, pizza, ice cream.

And, for me, chicken fingers.

My parents always joke about how my brother and I used to order them every time we went out to eat as kids. We could be at a fancy, special occasion restaurant and we would still, without fail, choose the chicken fingers. Eventually our palettes matured and we got more adventurous with our food, but our love of chicken fingers never faded.

These chicken fingers are a grownup version of my childhood favorite. They’re coated in my absolute favorite crackers, Nut Thins. The crackers are made out of almonds, making them gluten free and packed with protein. They’re super crunchy and delicious, which makes for the perfect breading. If you don’t have a food processor to grind them up in, let out some tension by breaking them into crumbs with your hands.

This breading is more delicate than traditional breadcrumbs, so be gentle when transferring the chicken fingers to the baking sheet and flipping them.

Smokehouse cracker-crusted chicken fingers are pictured on Sunday, Sept. 11, 2016, in Bloomington, Indiana. (Photo by James Brosher)

Sweet And Smoky Cracker-Crusted Chicken Fingers

Ingredients

  • 1 lb. chicken breasts, cut into strips
  • 2 cups Nut Thins Smokehouse Crackers
  • 1/2 cup almond flour
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. pepper

Directions

  1. Preheat oven to 350 degrees. While oven is preheating, place crackers in a food processor and pulse until they resemble breadcrumbs. Place in a large, shallow bowl and stir in salt and pepper. Set aside.
  2. In a shallow bowl, whisk together mustard and honey. Set aside.
  3. Lightly dredge each chicken strip in almond flour, then honey mustard, then cracker crumbs, being sure to coat the entire piece of chicken.
  4. Place chicken strips on a large baking sheet coated in cooking spray and bake for 25 to 30 minutes, flipping the strips over once halfway through cooking.

 

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