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Paleo Chicken Fingers Recipe

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3.9 from 10 reviews

Crispy and flavorful Paleo Chicken Fingers made with almond flour and tapioca starch, perfectly fried in coconut oil for a delicious and healthy gluten-free alternative to traditional chicken fingers. These tender, golden-brown chicken strips are seasoned with garlic salt, Italian herbs, and paprika, making them an ideal protein-packed snack or meal accompaniment.

  • Total Time: 22 minutes
  • Yield: 8 servings

Ingredients

For Frying

  • 1/4 cup coconut oil

Chicken and Coating

  • 2 lbs boneless skinless chicken tenderloins
  • 1 cup almond flour
  • 3 tablespoons tapioca starch
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (for sprinkling during frying)

Egg Wash

  • 2 large eggs (whisked)

Instructions

  1. Heat the coconut oil: Heat 1/4 cup coconut oil in a skillet over medium-high heat for about 5 minutes until it reaches approximately 350ºF. This ensures the oil is hot enough to fry the chicken properly and achieve a crispy exterior.
  2. Prepare the coating mixture: While the oil heats, combine almond flour, tapioca starch, garlic salt, salt, Italian seasoning, and black pepper in a mixing bowl. Stir well to evenly distribute the spices throughout the flour mixture for consistent flavor.
  3. Beat the eggs: In a separate bowl, whisk the two large eggs thoroughly. This will act as the binding agent, helping the flour mixture adhere to the chicken.
  4. Coat the chicken tenders: Dip each chicken tenderloin into the whisked eggs, allowing excess to drip off, then coat each piece evenly with the almond flour mixture. Ensure each piece is thoroughly covered for a crispy crust after frying.
  5. Fry the chicken: Carefully place the coated chicken tenders into the hot coconut oil. Fry for about 4 minutes on the first side until golden brown, then flip and fry the other side for an additional 4 to 5 minutes. Cooking time may vary depending on thickness; ensure the chicken is cooked through with no pink inside.
  6. Apply paprika: During the last minute of frying, sprinkle 1/2 teaspoon paprika evenly over the chicken fingers. This adds a subtle smoky flavor and color enhancement.
  7. Drain and serve: Using tongs, remove the chicken fingers from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauces or as a topping for spaghetti squash with spaghetti sauce.

Notes

  • Use a kitchen thermometer to maintain oil temperature at 350ºF for best frying results and to avoid greasiness.
  • Ensure chicken tenderloins are evenly sized for uniform cooking.
  • For a crispier crust, you can double dredge by dipping the chicken back into the eggs and coating again.
  • Leftovers can be reheated in an air fryer or oven for best texture retention.
  • Serve with low-carb sides to keep the meal paleo-friendly.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Paleo, American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/paleo-chicken-fingers-recipe/