This recipe makes a great lunch, is good as an appetizer and could even be used as a dinner recipe. They also make a great snack. And kids LOVE them!
I served these for lunch today… along with a side of my Thai style almond sate sauce for dipping.
Paleo Chicken Fingers
- 1½lb (680g) chicken tenders or chicken breast cut into strips
- 1½ cups almond flour
- 1½ cups shredded unsweetened coconut
- 2 eggs – beaten
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- salt and pepper to taste
- coconut oil to fry
If using chicken breasts, cut them into strips. Season the chicken well with salt and freshly ground blackpepper, paprika, onion and garlic powder.
Whisk the egg in a small bowl. In a separate bowl mix the almond and coconut flour together.
Take each piece of seasoned chicken and dip it in the egg mix using one hand. Remove from the egg and place in the bowl of almond and coconut flour. Using your other hand coat the chicken in the “breading” mix. Lay the coated chicken on a baking sheet or plate.
Repeat the above with the remaining chicken strips…
By keeping one hand for the egg (wet) and one hand for the dry (flour mixture) you can ensure that you don’t end up in a sticky mess.
Once all the chicken is “breaded”, melt a small amount of coconut oil in a heavy based pan over a medium-high heat. Add the chicken strips.
Fry the chicken in the coconut oil for 3 minutes each side until the “breading” is golden brown and the chicken is cooked through.
You may need to cook these in batches to avoid overcrowding your pan. For me, it took 3 separate batches to cook all of these. Keep the first ones you cook warm while cooking the remainder.
Serve with a dipping sauce – I recommend either Paleo Ketchup or my Sate dipping sauce.
These can be served at once (hot), or they can be chilled in the fridge and served cold for a packed lunch.