Paleo

Paleo Chicken Fingers

at a glance
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings

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Love chicken fingers? Love their crunchy outer, juicy inner, and oh-so-delicious taste that reminds you of childhood? I love them too.

This is my recipe for breadless baked chicken fingers. Instead of bread, I used almond meal. I season the almond meal with what you would expect to find in normal breading but with a little added punch – I add hot smoked paprika for some adult flavor. If you’re making these for the kiddos, feel free to substitute with a less spicy substitute.

Complete the meal with sweet potato fries and homemade paleo ketchup!

Similar to the sweet potato fries, I bake these chicken fingers on a wire baking rack to ensure they become crispy on all sides without the risk of burning.

This recipe calls for dipping in the almond meal twice, like fried chicken, so that you get a thick, crumbly, mouth-watering crust.

Let your inner child out to play with this tasty meal that is sure to please the whole family.

paleo chicken fingers

ingredients for paleo chicken fingers

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paleo chicken fingers

Paleo Chicken Fingers

By: Cassy
No ratings yet
Prep Time: 5 mins
Cook Time: 25 mins
Servings: 4 servings

Ingredients  

  • 8 chicken tenders can substitute with chicken breasts cut into strips
  • 2 eggs
  • 1 & ½ cups almond meal
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon hot smoked paprika optional
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper

Instructions

  • Preheat oven to 375 degrees.
  • Line a baking sheet with aluminum foil and place wire baking racks on top.
  • Crack eggs in a medium sized bowl and whisk until they’re evenly scrambled.
  • In a pie pan or other flat dish, combine the almond meal, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
  • Start by lightly seasoning your cleaned chicken tenders with the sea salt and cracked pepper.
  • Lay them in the almond flour mixture and be sure they’re coated on all sides.
  • Dip them in the egg wash.
  • Finally, lay them back in the almond flour mixture for one more coating.
  • Place the chicken on the wire baking rack.
  • Bake for approximately 20 minutes
  • Turn the heat up to 400 degrees and leave in for an additional 5 minutes.
  • Be sure to check that they’re done then let sit for approximately 10 minutes.
  • Serve and enjoy!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Julie Smith says

    Julie Smith —  02/10/2012 At 13:29

    Great suggestion, Cassy! I’ve had these on my mind since the post came out, and bought the ingredients yesterday to make them tonight! I’ll let you know how they turn out 🙂

  2. Alfredo Jahn says

    Alfredo Jahn —  09/12/2012 At 19:40

    Well… Not sure if we were supposed to spray the rack, but all the pieces stuck to it, so when we pulled them off, the bottom half of the crust stuck on the rack. Flavor was good, but just like most paleo, it was not crispy. I guess I just have to get used to that. Ours did NOT look like the pictures above. In fact, I ended up having to put them under the broiler for 8 minutes to brown them. I have a thermometer in the oven, so I’m sure the temperature was correct. Oh well. I didn’t LOVE them, but they were pretty good. One last thing, and this may be the reason… We had a lot more chicken than the 8 pieces in the pictures above. Some pieces were thicker too. Maybe that makes the cooking time longer. We’ll try this again sometime. Thank you!! 🙂

    • fedandfit says

      fedandfit —  09/13/2012 At 10:21

      Thanks for trying them and for stopping by, Alfredo! You’ve now got me curious about how to multiply cooking time by ingredient amount. Thanks for the idea! Hope they work out better for you the next time.

  3. Jenn says

    Jenn —  04/15/2015 At 01:41

    These taste great! Mine also stuck a little bit to the rack but nothing terrible. I should have broiled them towards the end too but I was too hungry. I used two large chicken breasts and it made about 7 tenders.

    • Kelly says

      Kelly —  05/23/2015 At 02:44

      Glad that you enjoyed them Jenn!

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