Paleo Chicken Fingers

Paleo Chicken Fingers

As a wee little kiddo, my favorite meal was always some sort of breaded chicken. Chicken fingers, chicken nuggets, or chicken patty. Basically, I followed three rules…

Did it used to be a bird? Is it covered in breading? Can I drown it in barbecue sauce?

If I got a “yes” in all three of these…well, then it was time to go to town and the shit out some dead birds. Nowadays, it’s not that easy. With the paleo thing and all. Bread and most other types of breading are off-limits (rightfully so) and for whatever reason (either laziness or in-experience) I never thought to replicate chicken fingers in Paleo style.

Until now…

Gather your ingredients.

  • 1 package chicken breasts, cut into finger sized strips
  • 1 egg, beaten
  • 1.5-2 cups almond flour
  • Spices (I went with thyme and black pepper for this one)

Pre heat the oven to 425-450 and let whatever you’re cooking the chicken on pre heat with it. While its heating up, create a setup like the one in the picture above.

Once you’ve got it all set up and everything is at the right temperature, you can begin…

Take a piece of chicken, dunk it in the egg, and then coat it with the almond flour. If you have a container with a cover and/or a plastic bag that might work a bit easier. I tried doing this with my hands and soon enough my fingers had a thick crust of almond flour on them.

Repeat for all the chicken pieces and then toss it in the oven. I went for about 30 minutes to cook them through, and then a few minutes under the broiler to try to charr them a bit.

When they’re done, drizzle with some barbecue sauce and serve with your favorite side. I chose roasted potatoes here, and let me tell you, it was fan-freakin-tastic.

 

 

 

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Comments

  1. Ryan C. Moon says:

    Nicely done, Mike. I use almond flour for my paleo chicken meatballs as well. You might consider using shredded and diced coconut husk (~$2 for large bag) as a secondary accomplice to the almond flour. The husk gives the outside a closer “fried” texture while still allowing you to leave out the dense carbs.

    Also, using medic/latex gloves when you dredge the chicken will enable more coating to stick to the chicken instead of your fingers. The oil and lipids on your skin is a better bonding agent than the chicken.

    • mikeinscho says:

      I’ve yet yo try using coconut husk. Latest time I made them though (earlier this week) I just dumped them all in a bag “shake-n-bake” style. Thanks for the tips!

  2. Awesome! Tried these tonight for the myself and my two kids, and they came up great. I tried Oregano and Black Pepper for the spice, was good but we all agreed it could use a little something extra, perhaps a little lemon juice for some extra zest. Definitely added to the regular rotation though, kids knocked them back fast!

    • mikeinscho says:

      Fantastic! I agree though, it could use a bit more kick. Good thing about this type of recipe is it’s 100% customizable. Let me know what you come up with and I’ll try it out myself. Thanks for the comment.