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You are here: Home / Recipes / Main Dishes / Paleo Chicken Fingers

Paleo Chicken Fingers

January 16, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

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

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Cook Time: 16-18 minutes

Serves:  4

Ingredients:

  • 1 lb chicken tenders (or skinless chicken breast, cut into strips)
  • 1 egg, beaten
  • ½ cup Almond Meal
  • ½ tsp Salt
  • ¾ tsp Paprika
  • ¼ tsp Ground Coriander Seed
  • ¼ tsp Ground Cumin Seed

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.

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Category: Main Dishes

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