Paleo Chicken Fingers Recipe
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4.9
192 reviews
Excellent
Paleo Chicken Fingers Recipe
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Craving chicken fingers but want them to be healthier or paleo? Consider this my specialty! As a food blogger who followed a paleo diet for years (and who has a deep love for chicken tenders), I've perfected a recipe that delivers golden, sticky paleo chicken fingers every time! Plus, I've cracked the code on keeping that crispy crust intact.
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Ingredients
- 1 ½ 1 ½ cups almond meal can use almond flour
- ½ ½ teaspoon sea salt
- ¼ ¼ teaspoon black pepper
- 2 2 large eggs
- ¼ ¼ cup tapioca or potato starch
- 1 1 lb chicken tenders
- ½ ½ cup honey
- ⅓ ⅓ cup hot sauce Franks or Tapatio work great
- ½ ½ teaspoon garlic powder
- Minced cilantro or parsley for serving
- Optional: paleo ranch for dipping
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Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the almond flour, sea salt, and pepper into a bowl and stir it together. Place the eggs in another bowl with a splash of water and whisk them.
- Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg, and then into the almond flour. (Keeping one hand for the egg and one for the starch and flour makes this a lot less messy.) Lay the chicken tenders on the baking sheet.
- *OPTIONAL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you bake it. This step will help the crust to stick to the chicken.
- Bake the chicken for 25 minutes, or until it is crispy and beginning to look golden brown.
- While the chicken is baking, prepare the sauce. In a small frying pan over high heat bring the honey, hot sauce and garlic powder to a boil then set it aside.
- When the chicken has finished baking, remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce then lay them back on the baking sheet. Save the extra sauce.
- Put the chicken back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn't burn.
- Baste the chicken with any extra sauce once they come out of the oven, sprinkle with some minced cilantro or parsley, and serve immediately.
Nutrition Information
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Serving
1 serving = ⅙ of the recipe
Calories
370kcal
(19%)
Carbohydrates
34g
(11%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
656mg
(27%)
Potassium
339mg
(10%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
124IU
(2%)
Vitamin C
11mg
(12%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 370kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 656mg | 27% |
| Potassium | 339mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
192 reviews
Excellent
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