Paleo Chicken Fingers

January 16, 2012 in Categories: by

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chickenfingers1What kid doesn’t like chicken fingers?  I’ve experimented with a few different techniques, trying to find one that yields a nice “breading” while being easy enough to tackle for a meal mid-week.  My kids like this seasoning mix, but if yours is super sensitive to spice, you might want to leave out the coriander and cumin.  Or maybe add your favorite spice instead!

Prep Time: 10 minutes

Cook Time: 16-18 minutes

Serves:  4


1.    Preheat oven to 425F.  Line a large baking sheet with parchment paper.
2.    Combine almond meal with spices on a plate or shallow dish.  Place beaten egg in a separate shallow dish.
3.    Dry chicken with paper towel.  Dip in egg then dip in almond meal mixture, coating all sides.  Place on baking sheet.  Repeat until all chicken tenders are coated.
4.    Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.



I have just been diagnosed with Diabetes 2. I am trying to find things I CAN eat without the carbs that my doctor has told me I can NO longer have. What is PALEO? A friend of mine had gastric bypass this last summer, and she sent me your recipe for your Paleo Chicken Fingers. Almonds are one of the few nuts that I CAN have. Can’t wait to try this. Any other suggestions so I can eat healthy, without loosing all my favorite dishes?

Made them for watching the Super Bowl… so happy to have found this recipe. Loved by all. Left over made a great addition to salad! I used Bobs Red Mill almond meal/flour and mixed with a few other spices. Loved, loved, loved!

Hi…yes, finely crushed pork rinds are what I use. I add my own spices and very little salt as the pork rinds are salted. You can get spicy ones, too. I marinate the chicken in buttermilk overnight then (depending on my mood I guess) I either roll in the “breading” right from the marinade or make an egg.milk mixture then roll in the crumbs. I saute in olive oil or ghee..or a combo of both. Their crispiness can vary depending on your personal preference of pan frying or baking. So good!

Sarah has not prepared this recipe without eggs. However, if you read the comments (search the page for the word “egg”) you will see a few comments and replies about making this recipe without eggs. All of Sarah’s Auto Immune Protocol (AIP) recipes are egg-free, you can view them here: The Paleo Approach Cookbook will be available in August and will contain over 100 AIP recipes. You can learn more about the book here: — Tamar, Sarah’s assistant

I was reading the back of my flax meal package and it said you could add water to a certain amount (directions on the package) and it can replace eggs in a dish! I’ve actually just used flax as a simple crust and baked my chicken strips and the whole family seems to enjoy it. Hope that helps. ^_^

I make these fairly frequently without egg. I dip them in water and the almond flour sticks to it (and other types of meat) perfectly.

Made these for the first time tonight. They were awesome though I’d like them to be a bit more crisp.

Step daughter asked/proclaimed: “How did you make the chicken fingers – they’re awesome.”

Made these with coconut flour because I ran out of almond flour. They didn’t get very crisp, but spraying on coconut oil helped. Would using almond flour make a difference?

Did anyone make a batch and put it in the freezer? How did that go?
I was thinking to skip the oven part and freeze them right after frying them. I would then put them in the oven whenever I take them out of the freezer. Thoughts?

According to our children these are: “WAY better than the restaurants and WAY better than chicken nuggets! YUMMY MOMMY! Can we make these again? ”

THANKS For another great recipe!!!

My chicken fingers don’t get golden brown like yours do in the picture, is it because I use almond flour rather than almond meal? Mine tend to stay a pale tan color that isn’t very appetizing.

Whenever I bread chicken with almond flour it doesn’t brown up like your beautiful picture, what am I doing wrong? Or what do you do to get your chicken fingers to brown up like the photo? Thanks!

Mine didn’t brown up and go crispy. the flavour was awesome so def want to make again but they were soggy. not sure what i’ve done wrong?

These sound amazing! I hope the kids like them because it’s really hard to get them to try anything but the regular flour and sugar meals because we used them for so long.

Just wondering, what do you think about baked pork skins? We grind them through a food processor then do a tapioca dip, egg dip, pork skin dip to bread our chicken tenders. Deep fry in coconut oil. They turn out crispy on the outside and juicy inside. That has been our go-to when we are craving crispy chicken!

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