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.
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.