Crispy Paleo Chicken Fingers
Try this Crispy Paleo Chicken Fingers recipe, or contribute your own.
Try this Crispy Paleo Chicken Fingers recipe, or contribute your own.
- 1 teaspoon garlic powder
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 teaspoons water
- 1 cup blanched almond flour
- 2 lbs boneless skinless organic free range chicken breast*, cut into 1-inch thick tenders/strips
- 2 large eggs (preferably local pasture-raised)
- 1/4 cup tapioca starch (arrowroot will work but i like tapioca better)
- 1/2 teaspoon smoked paprika (optional)
- pinch of ground cayenne (optional)
- 1/2 cup ghee tallow lard, refined coconut oil or other high-heat appropriate cooking oil (give or take more or less)
- 1/2 cup hot sauce (i recommend original frank's)
- 2 tablespoons grass-fed butter (or ghee. for dairy-free use oliv
- ranch or dressing blue cheese dressing (see below)
- Carbohydrate 4.41214166666667 g
- Cholesterol 0 mg
- Fat 10.1284333333333 g
- Fiber 2.13774992148081 g
- Protein 4.486 g
- Saturated Fat 0.7787875 g
- Serving Size 1 1 -8 serving (174g)
- Sodium 296.502499999866 mg
- Sugar 2.27439174518585 g
- Trans Fat 0.479141666666666 g
- Calories 118 calories
Step-by-step
- In a bowl whisk together the eggs with 2 teaspoons water.
- In another bowl, whisk together the almond flour, tapioca starch, garlic powder, paprika and cayenne (if using) and salt.
- Gently dip each chicken tender into the egg mixture, evenly coating all sides. Then transfer to the flour mixture and coat all sides. Shake off extra. Set aside on a parchment lined baking sheet until you've coated all the tenders.
- Heat the oil in a large, heavy bottom skillet, over medium heat (you’ll want about 1-inch of oil, so more or less as needed). You want the oil hot enough to sizzle and make the tenders golden brown, but not so hot that they burn.
- Working in batches, do not crowd the pan, cook the tenders until golden brown and crispy, about 2 to 3 minutes, then use tongs and gently turn over, cook another minute or two.
- Transfer to a paper towel-lined baking sheet when they are done and allow to drain while you cook the others. Add more oil to the skillet, as needed.
- Serve the fingers warm.
- For Buffalo-Style: in a small saucepan or in a microwave safe bowl, mix together and heat the hot sauce, butter and garlic powder. Heat until butter is melted. Whisk to combine.
- In a large, sealing container, add the buffalo sauce and working in batches, add the finished chicken fingers. Put the lid on the container, shake well to coat the fingers, remove and continue with the remaining fingers.
- Alternatively, you can bake these chicken fingers in the oven. Heat the oven to 450° F. Generously and evenly coat the base of a rimmed baking sheet with a few tablespoons of oil (coconut, ghee, tallow, etc). Add 2 tablespoons of butter (or ghee, for dairy-free just add a little more oil). Place the baking sheet in the oven to heat. When the butter has started foaming and before it begins to brown, gently lay the chicken strips onto the baking sheet. Cook for 10 minutes, until the bottoms are crispy and golden brown. Use tongs to gently turn them over and cook for another 10 minutes or so, until both sides of the tenders are evenly browned and the chicken is cooked all the way through. You can add more butter and oil as needed.
Crispy Paleo Chicken Fingers: A Busy Mom's Delight
Life as a working mom is a whirlwind of early mornings, school drop-offs, demanding deadlines, and the ever-present need to nourish my family with healthy, delicious meals. Finding time to cook can feel like an impossible task, but I've learned a few tricks to make healthy eating manageable. This recipe for Crispy Paleo Chicken Fingers is one of my go-to meals—it's quick, easy, and the kids absolutely love it!
The best part? These chicken fingers are completely paleo-friendly. No grains, no refined sugars, just wholesome ingredients that are packed with protein and flavor. Forget the processed, greasy versions you find at fast-food restaurants; these are a healthier alternative that satisfies those crispy chicken cravings without the guilt. The recipe is incredibly versatile, too. Sometimes I make them plain and serve them with a side of steamed broccoli and sweet potato fries. Other times, I go all out with a buffalo sauce coating for a spicy kick, a perfect match for a family game night.
One of the biggest time-savers in this recipe is preparing the chicken tenders ahead of time. I often do this on a Sunday afternoon, coating them and storing them in the refrigerator, ready to cook whenever I need a quick weeknight dinner. Whether I'm frying them in a skillet or baking them in the oven, the result is always the same: crispy, juicy chicken that the entire family will devour. The kids think it's a treat, and I love knowing they’re getting a healthy meal that's far superior to anything I could buy pre-made.
Beyond the ease of preparation, this recipe is also very adaptable to different dietary needs. For those avoiding dairy, ghee is a perfect substitute for butter in the buffalo sauce. And you can easily adjust the spices to create your own unique flavor profile. A little more paprika for a smokier taste? Go for it! Some chili flakes for extra heat? Absolutely! The flexibility of this recipe makes it a true staple in our busy family's kitchen.
The beauty of this recipe lies in its simplicity and adaptability. It's a blank canvas for culinary creativity, allowing you to experiment with different flavors and seasonings to suit your family's tastes. Whether it's a quick weeknight dinner or a fun weekend meal, these Crispy Paleo Chicken Fingers are a winner. They're healthy, delicious, and most importantly, they make life a little easier for this busy mom.
So, if you're looking for a healthy, delicious, and easy-to-prepare meal that the whole family will love, give this recipe a try. I promise you won't be disappointed. And remember, even the busiest of moms can find time to create wholesome and satisfying meals for their loved ones.
Ingredients: (This section is deliberately omitted as it's already provided in the original recipe.)
