Growing up I only ate chicken fingers, every restaurant we went to I’d order them. Didn’t matter if it was a seafood restaurant, steak house, Italian – chicken fingers were it for me. As I got older my pallet obviously got more adventurous, but I still crave this childhood favorite.
This recipe is easy to make, and quick – which is perfect for a busy night. The base of the dry mixture is almond meal, but you can also use flaxseed meal too – it makes it nut free and works just as good. I mixed the almond meal with some “zesty” seasonings (red pepper flakes, paprika, cayenne, and some other delicious flavors).
I fried the tenders in coconut oil, to get the golden brown color, and then stuck them in the oven for 10 more minutes (too fully cook through). Pair these with some Sir Kensington’s Spicy Ketchup, or your favorite dipping sauce – and don’t forget some sweet potato fries.
These are a perfect paleo and whole 30 option for dinner or an appetizer. Sometimes I even make these in bulk and put them on top of salads for the week. Either way you have them, they are totally delicious!
Zesty Almond Flour Chicken Fingers
Paleo, Whole 30, Gluten Free and Dairy Free
- Preheat oven to 400 degrees and line a baking sheet with tin foil and place a wire rack on top.
- Heat the coconut oil in a large skillet, over medium-high heat. The melted hot oil should be about 1/4 inch deep.
- In a bowl, combine almond meal and all spices
- In a separate bowl whisk together the egg and water
- Drop the chicken pieces into the egg and mix until fully covered
- Transfer chicken pieces to the spice mixture, coat evenly and shake off excess breading. Place the chicken in the hot oil, heat for 2-3 minutes until it is golden brown. Flip the chicken to cook the other side for 2-3 minutes, then place on the wire rack. Repeat for all the chicken tenders.
- Bake for 10-12 minutes
- Serve hot with your favorite dipping sauce (I like homemade tomato sauce)