What 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
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.
Wym says
And now to find almond meal…I wonder if a mortar and pesel would make then fine enough? It looks great!
Taylor says
I have no trouble finding it in the Gluten Free section of the baking aisle at our local grocery store. May be easier to find in some areas than others though.
ThePaleoMom says
Trader Joe’s has an inexpensive raw, natural almond meal in their baking aisle. You can also make almond meal by pulsing whole, raw almonds in a food processor or blender. I think a mortar and pestle would work too, if you’re patient!
Robin says
Also, if you have a Sprouts store near you they sell it in bulk much cheaper than Red
Mill or any other brand.
Tina says
Can’t wait to try these! I’m assuming almond meal is the same thing as almond flour, aka ground almonds?
ThePaleoMom says
Almond meal is typically a little bit coarser than almond flour, but almond flour should work with this recipe.
Robin says
Since I didn’t have almond flour when I went to cook this the first time, I tried using coconut flour and it didn’t turn out so well. The chicken still had flour on top of it. The second time I cooked with almond flour and it was perfect! The coconut flour just dried the wet mixture instead of cook into the chicken.
Tina says
Thanks for the reply! I’ll try it with almond flour, since that is what I have on hand. If they turn don’t out very well, I’ll get some meal. This recipe looks too, too awesome not to try a few times! 🙂
donnawu says
Just made these tonight and they are fantastic! Better than any nugget we have tried at home using traditional bread crumb recipes. And browner, which makes them look better, too. Thank you!
ThePaleoMom says
Thank you! You just totally made my day!
Unknown says
We tried these last night and they got 2 thumbs up from the kids! We’ll definitely be making these again 🙂
-Jennifer K
Tina says
I’ve made these twice now and my family LOVES them. My only changes: used almond flour instead of almond meal (that’s what I had on hand) and subbed garlic powder for the coriander and cumin. They look fantastic and taste great, too What an easy, wonderful recipe. Thank you, thank you!
AWD says
I made these tonight but didn’t have almond meal – I used ground flax and added some unsweetened coconut too. DELISH!!!
Neo-Homesteading says
Schnitzel is a popular staple in my home. Just this year I started using a recipe like this for chicken, pork and even beef. (beef wasnt a huge hit.) Almond meal is so, so, so good! My kids are almost done hating me for not letting them eat homemade pizza all the time.
Ang says
Wondering if you can make these and freeze some for later?
ThePaleoMom says
I haven’t tried it, but I definitely think that it would work to freeze them. 🙂
LouannW says
Just made these for an office party and they are awesome! I am sure they will be a hit tomorrow, now I just have to keep husband out of them until the morning. Thanks!
riddlewellness says
I just blogged about this recipe and how awesome it is! I gave you full credit so hopefully you will get some new followers!
http://fitmomsfullplates.wordpress.com/recipes-we-love/
Angela Donner says
Thank you for such an easy recipe that my picky daughter and husband actually like! I love that my daughter will actually ask for these and it gets her to eat some meat 🙂
Julie Tomlin says
This recipe looks YUMMY!! I am not able to eat almonds…what would you recommend using instead of almond meal or flour. I have noticed that several of your recipes call for the use of those ingredients.
ThePaleoMom says
I think ground pumpkin seeds would be really yummy. You could also do a custom mix of your favorite nuts and seeds. I do have lots of recipes using almond meal and almond flour, but my more recent recipes tend not to (since I can’t eat almonds myself).
Molly says
I used coconut flour and coconut oil (can’t have almonds or eggs) and they turned out sortof “powdery.” With the egg and almond flour are they more crispy? I still loved them, but my kids were not sold. Any ideas for other substitutes? Thanks!
Gabby says
I made some for dinner tonight and my husband and I loved them! We had them with honey mustard dressing and they were amazing! Thanks for posting…am very inspired by your recipes!
Denise says
I made them omitting the cumin, ’cause we are not so used to it…. they were really tasty 🙂 We ate it with sun dried tomato dip!
Stuart says
My family loved these! I wasn’t so sure that they would be a hit since the spice combination was a little different than they are used to, but was a hit.. I doubled the recipe and the four us ate them all.
Eleanor says
Made these for dinner tonight – fantastic! My husband and 4-year-old son gobbled them up.
Anne says
My kids hate new things. I have seen many versions of paleo chicken fingers but they usually involve frying, which I prefer not to do. A friend of mine shared this site and I was in a pinch so I tried these. I was worried because my kids don’t really like spices much…but these were awesome! I love them and my kids asked for seconds, which NEVER happens!
melissadishes says
I need to make this for Mr Picky!
knitwgrace says
These were great!!!! My kids loved them as did us adults! I’m pretty sure they beat any others…paleo or not! Will be on our “Make frequently” list!
Dayna says
Is there a flour substitute for almond flour or meal? I’m trying to get everyone switched to paleo cooking but we have a nut allergy in our family and it seems hard to make these recipes without any type of nuts.
Thanks!
ThePaleoMom says
You could easily make this with ground seeds.
tiffany says
I was determined to make these tonight when realized I was out of almond meal. So I used oat flour and they were delicious. My husband is making another batch as I write because he liked them so much!
Leigh-Anne says
This looks so yummy. Any ideas for what to use in place off the egg? Unfortunately, I can’t eat them 🙁 Thanks for all that you do and your dedication to this site!
ThePaleoMom says
You could try without the egg… You’ll end up with a different texture and the breading mit not stick as well, but it should still taste good.
Holly says
I have made a similar recipe that uses olive oil instead of egg. The breading is a bit weaker, but if I flip them gently with a fork instead of tongs, I get good results. We leave out the coriander and cumin and use a little garlic powder and onion powder, however I may have to try this version for a twist. Thanks for the idea.
Sarah says
Thank you so much for this recipe! I used garlic powder instead of the spices and added parmesan cheese into the mix. My kids loved it and it tasted like a cheat meal to me 🙂 Will be making these a lot!
Traci says
I’m just working on getting my family to eat Paleo. I have two toddlers who are extremely difficult to get them to eat. Mostly too busy, but often picky. They did ok with these tonight, I thought they were very good, however, I noticed that no one talked about “crunch”, mine didn’t really seem to get a good crust. Thoughts? maybe that is just how they turn out but I figured I would ask. Thanks for the recipes!
ThePaleoMom says
These aren’t really crunchy when I make them. You’d probably have to deep fry them for more crunch.
Kari says
Could you use Coconut Flour instead of Almond? Hubby is allergic to most nuts.
ThePaleoMom says
I would try finely shredded coconut instead of coconut flour. Also, ground pumpkin seeds or sunflower seeds would be a great alternative.
Elizabeth says
I have made this twice and each time when I take it out of the oven to flip the pieces over, there is a lot of liquid/ water released by the chicken that I have to soak it up with paper towels before placing it down again. They seemed dry to me before I dipped them in the egg and almond meal mixture. They were fresh, not frozen chicken breasts. They would have been soggy and wet if I didn’t soak it up but turned out good. Any idea why that is happening?
Renee says
I had the same problem as Elizabeth with the extra fluid coming out during baking. I just lived with it. These did not come out crunchy like a chicken “nugget” but they did turn out like a nice breaded piece of chicken. I used whole boneless/skinless thighs to make this. Everyone in my family REALLY liked them! Oh, and I added a bit of finely shredded coconut to see if that would help with the crunchiness, which it didn’t. The taste of the seasonings was right on, we loved it.
Theresa says
This was delicious!!
Jerry says
Thanks for the recipe. I made it for my boys tonight and they loved it!
Lyn says
My kids are allergic to eggs. what can I use to replace it?
ThePaleoMom says
Melted coconut oil works.
Becky says
Everyone at it! A rare event in our house. Thank you!
Shireen says
I’ve done something similar on my own. I used arrowroot powder to coat the chicken before egging and crusting it with almonds. It seemed to work really well to coat everything evenly.
Brenda says
So quick, easy, and yummy- approved by the (non-paleo) husband and son! Thank you!
Charlie says
These are absolutely amazing!!! i am using sweet smoked paprika and turkey and well I am waiting for my second batch of the week to cook. I made these for lunch a few days ago and by dinner they were gone.
Sarah says
Doesanyonhav any tips about freezing these once cooked and reheating later?
Bill says
Your Paleo Chicken Fingers recipe looks real good, I’m going to make these to night for my family 🙂
Kathy says
Are there any items that need to be substituted while using the AIP? I just started so eggs are being avoided at the moment. What about the flour, is almond flour/meal or coconut flour allowable while following AIP?
ThePaleoMom says
Almost all of them! I don’t think you can modify this recipe to be AIP-friendly without going back to the drawing board.
Kate says
I used Trader Joes almond meal and “Chicken Tenders” as cut up by Golden Plump. These turned out great! I’m going to experiment with various spices next time. Perhaps Asian inspired with garlic and ginger!
Leila says
I have to say this is an AWESOME recipe! My 8-yo daughter has become so picky and is very particular when it comes to chicken. I didn’t think she would like the spices, but she LOVED the flavor combination. I planned to take the leftovers for my lunch the next day, but she wanted them. I just made another batch for her to have for tomorrow’s lunch with some asparagus. Huge fan of finger food! Thank you for sharing the recipe!
Dee says
When I make mine I bake mine . But I put mine on a rack that sits on the baking dish, that way both sides get cooked and crisped at the same time and no need for flipping… Plus it cooks faster
Eileen says
Dee can you post a link for the rack you use so I can see what it looks like and where to purchase? I have made these once but didn’t have the paprika….they were still good….going to make them again.
Sally says
I’m not Dee, but I put a cooling rack that fits in a cake style pan or cookie sheet. See if that works for you–good luck!
Yuli says
Fantastic! I made them right away , it just looked so good! And my kids and my husband simply devoured them in seconds. Thank you!
Ellen says
Why does the internal temperature have to be 180 degrees? I thought it needed to be 165 for chicken?
Toni Rushing says
Thanks for all the great information. I am just getting started with switching to a Paleo Lifestyle. So I know I will be around your site a lot.
Ruth Blair says
Such a hit! My son must have eaten 5 or 6 strips, clearing everyone else’s plates after we were too full to eat any more 🙂
Mine seem to turn out paler than the picture, and aren’t quite crisping up, more like soft breading. I use celery salt, garlic powder and paprika, so maybe that’s the difference in color? Any other tips?
Precious says
There’s a non-paleo recipe I’ve made a couple times (that even my husband loves!), could probably easily be converted to paleo (I made it before ever even hearing of paleo so I didn’t try). You first dip the chicken in flour/salt/pepper mix, then into egg with a couple dashed of hot sauce, then coat with breadcrumb/spices mix and cook just as your recipe.
I’m definitely gonna try this one!
Toni Pardoe Ellsworth says
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?
Tamar England says
You cean learn more about Paleo eating here: https://www.thepaleomom.com/2011/11/so-what-exactly-is-paleolithic.html All of Sarah’s recipes can be found here: https://www.thepaleomom.com/recipes You may also be interested in learning about the AIP (auto immune protocol): https://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol — Tamar, Sarah’s assistant
Toni says
Thank you for getting back to me. I will read the items as soon as I can.
Toni
Heather says
Just made these with chicken thighs for 5 and 3 year old! Home RUNNNN! Thank you!
Rachel Young says
Im making these tonight! Yum!
Sally says
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!
Nicole says
Ah, bummer. It seems so many paleo recipes are utterly dependent on almond flour/meal. What to do with a nut allergy?
Tamar England says
You can view all of Sarah’s nut-free baked good recipes here: https://www.thepaleomom.com/category/recipes/paleo-baked-goods/nut-free-baking All of Sarah’s AIP (auto immune protocol) recipes are nut-free, you can view those recipes here: https://www.thepaleomom.com/category/recipes/aip-friendly — Tamar, Sarah’s assistant
Shantel says
I just seen a recipe with crushed pork rinds as the breeding. You could try that 🙂
Michelle says
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!
Devon says
Very neat recipe! Is there a decent substitute for eggs that would work well for this recipe? I can’t eat eggs.
Tamar England says
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: https://www.thepaleomom.com/category/recipes/aip-friendly The Paleo Approach Cookbook will be available in August and will contain over 100 AIP recipes. You can learn more about the book here: https://www.thepaleomom.com/about-the-paleo-mom/the-paleo-approach-cookbook — Tamar, Sarah’s assistant
Frances says
I would like to see more recipes posted for auto – immune protocol.
Patricia Erin Cantwell says
Try making a flax egg! Always works well for me when I run out of eggs!
Ami M. Lee (@AmiLeePhotos) says
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. ^_^
Cecelia Greenberg-English says
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.
DaveT says
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.”
Heather says
I made these yesterday and all 4 of my kids (ages 2 – 9) and my husband loved, loved them 🙂 Thank you
Kayla says
Have You tried this recipe using fish?
Christina Feindel says
Sarah has a recipe for battered fish here: https://www.thepaleomom.com/2013/09/battered-fish-welcome-back-fish-chips-and-fish-sticks.html – Christina, Sarah’s assistant
A Little Nosh (@alittlenoshblog) says
I’m on a sugar detox and my husband is Paleo, so I made this for dinner tonight. I just used salt, pepper, and garlic powder for seasoning but it was still great. A wonderful alternative to breading, and even my 6-year-old gobbled ’em up!
Brandi says
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?
Christina Feindel says
Yes, as coconut flour tends to retain moisture while almond flour does not. – Christina, Sarah’s assistant
Sarah says
Is there another flour we could use besides Almond? We have a nut allergy. Tapioca?
Christina Feindel says
Any other nut or seed flour should be fine. Plantain may also work. – Christina, Sarah’s assistant
Michelle says
Have you ever tried finely crushed pork rinds? It makes an amazing breading! I throw in some seasoning too.
J says
Can this be frozen to reheat later?
Christina Feindel says
Sure! – Christina, Sarah’s assistant
Shannon says
I thaw my chicken in brine (salty water) and that helps to keep the chicken moist!
Bea says
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?
Christy Manfull says
Can you prep this, freeze then bake it later once thawed??
Paula says
I thought paprika wasn’t AIP friendly?
Thankful Momma! says
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!!!
Carolyn says
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.
Val says
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!
Kara says
Broil for a few at the end!
anna says
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?
oliver rieger says
Made the chickenfingers tonight , an excellent recipe , thx !
Boo Rhodes says
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.
Ginger Shore says
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!
Marianne says
What is the recipe for the sauce?? 😀
Kiersten Peterson says
Sarah has a recipe for mayo and ranch here: https://www.thepaleomom.com/2012/02/recipe-paleo-mayo-and-ranch-dip.html. You can use the ranch as a sauce or mix a little honey and mustard into the mayo for a honey mustard dipping sauce. – Kiersten
Joanne says
I made some of these tonight and they were very good. I made a few modifications on 1/2 of them and added a little palm oil on the cookie sheets [put about 1 1/2 Tbsp on each one & put them in the oven to melt and spread out before putting the chicken on them & flipped the chicken after 10 minutes.]
Here are the other modifications I did on 1/2 of them: I used hazelnut meal & no egg, instead of the egg I dipped the chicken in arrowroot powder, then water very quickly, then into the hazelnut meal [which was coarser than the almond meal & still stuck very well.].
Both kinds came out crispy & delicious. Unfortunately I am finding out I still can’t tolerate hazelnuts either [post nasal drip, runny nose, sore throat & stomach ache so far – I hope it’s over soon & not too bad muscle & joint pain tomorrow – haha] they were yummy anyways & I will try with tigernut flour next time [not really nuts & I will post when I do it if it comes out well for others that are nut free.]