Happy Cinco de Mayo!

Let’s celebrate the 5^th of May with a taste of Mexico. Make a batch of fried chicken fingers and serve them with a side of salsa and guacamole.  The “breading” on the chicken is actually almond meal. This is a very versatile recipe: take the basic ingredients and add your own herbs, spices, and dipping sauces. Also, try using shrimp or fish with lots of squeezed lemon. Kids will love them, too! Be true to the day and make the Mexican ones tonight, then experiment with the other versions in the future.

 

Mexican Chicken Fingers

1 pound chicken tenders

1 cup almond meal

Sea salt and pepper

2 teaspoons ground cumin

1 teaspoon ground chili pepper

2 tablespoons cilantro, chopped

2 eggs

Olive or coconut oil

Dipping Sauce: Salsa, Guacamole

Italian Fingers

1 pound chicken tenders

1 cup almond meal

Sea salt and pepper

½ teaspoon garlic powder, or 1 teaspoon chopped garlic

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh parsley

Zest of ½ lemon

2 eggs

Olive or coconut oil

Dipping Sauce: No sugar added spaghetti sauce

Coconut Fingers

1 pound chicken tenders

1 cup coconut or almond meal

Sea salt and pepper

½ cup flaked unsweetened coconut

2 eggs

Olive or coconut oil

Dipping Sauce: Crushed pineapple (unsweetened) with a little Thai coconut milk mixed in.

The cooking procedure is the same for all versions of the recipe; however cooking times will vary depending on the type and thickness of your protein.

Preheat oven to 375 degrees. Cover a cookie sheet with tin foil or parchment paper (not necessary for seafood)

Prepare your meat or seafood. Wash and pat dry.

Mix all dry ingredients (and lemon zest, if using) in a shallow bowl.

Whisk eggs together in a separate bowl.

Dip your protein into the egg and then into your coating mixture, pressing it firmly onto both sides. Place on a large plate. Continue until all pieces are “breaded”.

Add enough oil to cover bottom of a large skillet. Heat to medium-high heat. Add fingers and brown on both sides.

• For seafood: turn down heat and continue cooking for several minutes until done.
• For meat: transfer fingers to cookie sheet and bake until cooked through.

Turn on some music, sit on the porch, and enjoy!
Scroll through the blog for additional Mexican recipes.