Air Fried/Baked Chicken Fingers

I don’t know why it has taken me so dang long to break out my air fryer to make these. I’ve bought chicken breast tenders each week, for the past two months – the sole purpose of making chicken fingers. Yet every single week, I got lazy and decided to do something with the Instant Pot instead. I’m kicking myself now, because had I just bucked up to make these in the first place, I’d have realized how amazing they were two months ago!

For those of you who have an air fryer, I’ve gotten so much feedback from you saying you’re in the same boat. It seems daunting to bring it out and use it. I’m here to tell you, it is the simplest appliance I own. There was no set up required, there’s no pre heating, nothing. You turn it on your desired temp, put your food in, and set the timer. That’s it. I use the Von Shef Air Fryer and I can’t say enough good things about it. There are tons of uses for an air fryer but I’ll save that for another day!

However all that to say, if you don’t have an air fryer, you can still make these chicken fingers! You can do them just as easily in the oven, so don’t feel like you have to buy one to make these.

Ingredients
  • 1 lb boneless chicken tenderloins
  • 2 eggs
  • 1/2 cup almond flour
  • 2 Tbsp dry ranch seasoning
  • 1 tsp Trader Joes Chili Lime seasoning (can omit, but I think it adds great flavor!)
  • 1 tsp garlic salt
  • 1 tsp pepper
Directions
  1. In a small bowl, whisk eggs
  2. In another bowl, mix together almond flour and spices, combine evenly
  3. Turn your air fryer/oven on 400 degrees, and spray the air fryer basket/cookie sheet with olive oil spray
  4. Fully coat each chicken breast tender in the egg mixture, let the excess mixture drip off
  5. Dip each piece of chicken into the almond flour mixture, make sure to evenly coat
  6. Place 3-4 tenders into the basket/onto a cookie sheet and fry for 8 minutes, flipping halfway through! Keep an eye on them, all air fryers are different!
    1. If baking, cook for 15-20 mins, flipping halfway through, until each tender is crispy.
  7. Repeat until all tenders are fried! If baking, bake all at once.
  8. Enjoy!

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Creamy Mexican Chicken

Creamy Mexican chicken has been a weekly staple of mine for years now. My mom made this for us when I was in high school, so this recipe is actually from her! But it’s stuck around due to the fact that it’s extremely simple, it’s versatile, it requires minimal ingredients, and if I’m being really honest, because it requires little effort from me!

There are so many ways to do instant pot/crock pot chicken, and that’s what I love about recipes like this. They’re so versatile and the flavor can be completely changed just by manipulating a couple of the ingredients! It’s also easy to make big batches of, which is always a plus when meal prepping for the week!

I put this chicken on top of salads, in whole wheat wraps, in homemade burrito bowls, etc. It’s extremely high in protein, and can be used just about any way you can possibly imagine!

Ingredients:
  • 4-6 boneless chicken breasts (thawed)
  • 1 12 oz. block of fat free cream cheese (I actually use Kite Hill this week, which is a DF option!)
  • 1 packet of taco seasoning
  • 1 can of low sodium black beans (drained)
  • 1 can of mexicorn (drained)
  • 1 4.5 oz. can of diced green chilis (can be omitted if this isn’t your thing)
Directions
  • Layer the bottom of your pot with the chicken breasts.
  • Throw everything else in on top of the chicken!
  • Cook on “pressure” cook for 20 minutes in the instant pot. Cook on low for 7 hours in a crock pot.
  • Shred the chicken and mix everything together!
  • Refrigerate up to one week.

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Enjoy! Thanks for reading! Have a great #tacotuesday! 😊

XO, A