Paleo Honey Garlic Chicken Fingers Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
514 kcal
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Course
Dinner
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Cuisine
North American
Paleo Honey Garlic Chicken Fingers Recipe
Description
Paleo Honey Garlic Chicken Fingers use almond flour for a grain-free crispy coating that's baked rather than fried. The coating process involves dredging chicken strips in tapioca flour, then egg wash, followed by almond flour mixed with salt and pepper. Baking at 425°F crisps the coating and cooks the chicken through, producing juicy tender strips with a crunchy exterior.
The honey garlic sauce is prepared simultaneously by warming honey with minced garlic, sea salt, and optional cayenne pepper to add gentle heat. The sauce balances sweetness and savory garlic notes to complement the chicken fingers nicely.
These chicken fingers can be served as a main or appetizer. The baking method keeps them less oily than frying while still crisp. The almond flour crust can appeal to those avoiding grains or gluten.
Ingredients
- 1 ½ cups almond flour
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 large egg
- ¼ cup tapioca flour
- 1 lb chicken tenderloin or chicken breasts cut into strips
Honey Garlic Sauce
- ⅓ cup honey
- 4 cloves garlic finely minced
- ½ teaspoon salt sea salt
- cayenne pepper optional, ¼ teaspoon
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the almond flour, sea salt, and black pepper in a bowl and stir them together. Place the eggs in another bowl with a small splash of water and whisk. Place the tapioca flour into another bowl.
- Dip the chicken tenders, one at a time, into the tapioca, 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 prepared 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 medium heat, bring the honey, garlic, sea salt, and (if using) the cayenne to a boil and 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 and then lay them back on the baking sheet. Save the extra sauce.
- Put the chicken back in the oven for 2-3 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 and then serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 514kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 746mg | 31% |
| Potassium | 480mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 25g | 50% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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