If you make your own almond milk and need an idea for what to do with the leftover almond pulp, I’ve got just the recipe for you!  This recipe makes perfect use of the leftovers and the thicker texture adds an extra crunch.  If you don’t make nut milk, you can use store-bought almond flour or grind up raw almonds in a food processor.  If you DO make your milk, spread the leftover pulp on a baking sheet and bake at 200 degrees for a few hours, until it’s nice and dried out.

Almond Crusted Chicken Fingers

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 lb of chicken tenderloins
  • 1/2 cup almond flour (see note below for using leftover almond pulp)
  • 1/2 cup raw almonds
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 TBSP ghee


Preheat oven to 400 degrees.  Grind almonds in food processor until they resemble a course meal.  Mix almond flour, ground almonds, garlic powder, smoked paprika, salt, and pepper.  Dip chicken tenderloins into mixture, coating each piece well.

Heat ghee in a large cast iron skillet.  Arrange chicken fingers in pan, cook for 2 minutes, then flip to cook other side.  Transfer pan to oven and cook for 10 minutes, or until chicken is cooked all the way through.

Note, to use leftover almond pulp from making almond milk: spread damp pulp on a baking sheet and bake at 200 degrees for 3 hours until completely dried out.  Store in an airtight container in the fridge for several weeks.


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