Almond Crusted Chicken Fingers with Herb Dipping Sauce

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2.In a shallow bowl, combine the almond flour, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Mix well to evenly distribute the herbs and spices.

3.In another shallow bowl, whisk together the eggs and water until fully combined.

4.Dip each chicken finger first into the egg mixture, allowing any excess to drip off, then coat thoroughly with the almond flour mixture, pressing gently to adhere the coating.

5.Place the coated chicken fingers on the prepared baking sheet in a single layer, ensuring they do not touch for even crisping.

6.Lightly drizzle or brush the tops of the chicken fingers with a small amount of olive oil to promote browning and crispiness.

7.Bake in the preheated oven for 18-22 minutes, flipping the chicken fingers halfway through baking to ensure even golden crust on both sides. They should be crisp and golden brown, and the internal temperature should reach 165°F (74°C).

8.While the chicken bakes, prepare the herb dipping sauce by combining Greek yogurt, parsley, chives, dill, lemon juice, and garlic powder in a small bowl. Stir well and season with salt and pepper to taste.

9.Once the chicken fingers are done, remove them from the oven and let them rest for 2-3 minutes.

10.Serve the almond crusted chicken fingers warm with the fresh herb dipping sauce on the side.