Name: Paleo Chicken Fingers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8
Ingredients: 1/4 cup coconut oil (for frying) (Source: 1/4 cup coconut oil (for frying)); 2 lbs boneless skinless chicken tenderloins (Source: 2 lbs boneless skinless chicken tenderloins); 1 cup almond flour (Source: 1 cup almond flour); 3 tablespoons tapioca starch (Source: 3 tablespoons tapioca starch); 11/2 teaspoons garlic salt (Source: 11/2 teaspoons garlic salt); 1 teaspoon salt (Source: 1 teaspoon salt); 2 teaspoons Italian seasoning (Source: 2 teaspoons Italian seasoning); 1/4 teaspoon black pepper (Source: 1/4 teaspoon black pepper); 2 each large eggs (whisked) (Source: 2 large eggs (whisked)); 1/2 teaspoon paprika (Source: 1/2 teaspoon paprika)

Get to know the ingredients

coconut oil (for frying)

In the method: Heat 1/4 cup coconut oil in a skillet over medium-high heat for 5 minutes, until it reaches about 350ºF. 1/4 cup coconut oil

boneless skinless chicken tenderloins

In the method: While the oil is heating, prepare the chicken.

almond flour

In the method: Place almond flour, tapioca starch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix. 2 lbs boneless skinless chicken tenderloins, 1 cup almond flour, 3 tablespoons tapioca starch, 11/2 teaspoons garlic…

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

How to make it

0 of 7 steps complete

Heat 1/4 cup coconut oil in a skillet over medium-high heat for 5 minutes, until it reaches about 350ºF. 1/4 cup coconut oil
While the oil is heating, prepare the chicken. Place almond flour, tapioca starch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix. 2 lbs boneless skinless chicken tenderloins, 1 cup almond flour, 3 tablespoons tapioca starch, 11/2 teaspoons garlic salt, 1 teaspoon salt, 2 teaspoons Italian seasoning, 1/4 teaspoon black pepper
Put the whisked eggs in a separate bowl. 2 large eggs
Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture.
Place the prepared chicken into the hot oil and fry it for 4 minutes. Once the first side is browned, turn the chicken and fry the other side for another 4-5 minutes, or until the chicken is golden brown and shows no pink in the middle. The exact timing will depend on how thick the chicken is.
During the last minute of frying, sprinkle paprika over the chicken. When the paleo chicken tenders are done frying, place it on a wire cooling rack with paper towels underneath to catch any drips. 1/2 teaspoon paprika
Serve with your favorite dipping sauce or with spaghetti sauce over spaghetti squash.

Make room for Paleo Chicken Fingers

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve with your favorite dipping sauce or with spaghetti sauce over spaghetti squash.

A little more help as you go

Keep the mixtures separate

Prepare the separate mixtures before combining them at their stated step.

Set up the coatings

Keep the coating mixtures separate and use them in the stated order.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: Heat 1/4 cup coconut oil in a skillet over medium-high heat for 5 minutes, until it reaches about 350ºF. 1/4 cup coconut oil

Which preparation step should I plan for?

Mix and add the thickener at the steps specified.

What check should I look for as it cooks?

Heat 1/4 cup coconut oil in a skillet over medium-high heat for 5 minutes, until it reaches about 350ºF. 1/4 cup coconut oil

Is there another preparation step to plan for?

Prepare the separate mixtures before combining them at their stated step.

Additional recipe notes

Because these chicken fingers have a light, gluten free “breading”, that crispy coating may come off if you are not careful. We used a spatula (instead of a fork) to turn the chicken fingers and remove them from the pan when they were done. Our crispy coating stayed perfectly on the chicken. Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 8 chicken strips, with 1 serving being 1 chicken strip. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Paleo Chicken Fingers

1. Prepare the thickener

2. Remember the turn or stir

3. Prepare the first additions

Get to know the ingredients

coconut oil (for frying)

boneless skinless chicken tenderloins

almond flour

Let’s make it

How to make it

Make room for Paleo Chicken Fingers

Finish as directed

A little more help as you go

Keep the mixtures separate

Set up the coatings

Prepare the finishing addition

A few questions you might have

How did this dish turn out?