Paleo Chicken Fingers
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.
Servings: 4 servings
Ingredients
- 8 chicken tenders can substitute with chicken breasts cut into strips
- 2 eggs
- 1 1/2 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!
Nutrition
Calories: 163kcal | Carbohydrates: 4g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 146mg | Sodium: 732mg | Potassium: 460mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg