Paleo Chicken Fingers Recipe
User Reviews
4.9
Paleo Chicken Fingers Recipe
Description
The Paleo Chicken Fingers Recipe calls for coating chicken tenderloins in tapioca starch, egg wash, and a seasoned almond meal mixture, imparting a nutty flavor and crisp texture without traditional breadcrumbs. Baking at 425°F crisps the coating while cooking the chicken thoroughly.
While the chicken bakes, a simple sauce combining honey, hot sauce, and garlic powder is boiled, balancing sweetness and heat. This glaze complements the mild chicken and crunchy crust without overpowering.
Serve the chicken fingers either with the warm sauce for dipping or drizzled over the top, garnished with minced cilantro or parsley if desired. A paleo ranch dip can also accompany the dish as an optional addition.
Ingredients
- 1 ½ cups almond meal can use almond flour
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- 2 large egg
- ¼ cup tapioca starch or potato starch
- 1 lb chicken tenderloin
- ½ cup honey
- ⅓ cup hot sauce Franks or Tapatio work great
- ½ teaspoon garlic powder
- cilantro for serving, minced or parsley
- Optional: paleo ranch for dipping
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
