almond crusted chicken fingers

ever since we left the bar almost three years ago to make our own chicken fingers at home, a version makes in into our dinner rotation every couple months. they're easy, delicious, quick, and don't make a big mess when they're baked. this version is breaded with both panko and ground almonds. if you aren't a fan of nuts or have a nut allergy, feel free to skip the almonds all together and just use panko. they're delicious either way.

almond crusted chicken fingers
adapted from how sweet eats
30 minutes, serves 4

1 pound boneless, skinless chicken tenders or chicken breasts, thinly sliced
2 cups buttermilk
1 cup ground almonds
3/4 cup panko
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
non-stick spray or spray vegetable oil
honey mustard dipping sauce for serving (optional)

1. soak the chicken in the buttermilk for at least four hours and up to overnight.
2. preheat your oven to 450F. line a baking sheet with foil and place a wire rack on top.
3. in a large plate, combine the almonds, panko, flour, salt, pepper, and paprika. 
4. remove chicken from the buttermilk and let the excess drip off. dip in the breading mixture and place on the  wire rack. repeat with the rest of the chicken pieces. 
5. spray each tender with vegetable oil. bake for 12 minutes, flip and spray with oil, and bake for an additional 12 minutes. serve with honey mustard dipping sauce.