I don’t know about you but I’ve eaten countless chicken fingers in my days. I was never a burger person growing up so my meal of choice was always a chicken sandwich or chicken fingers/nuggets (dunked in honey mustard, of course). As an adult I know that fried chicken fingers are not exactly a healthy meal choice, but every once in a while I just crave them. Recently I was trying to find a healthy chicken finger recipe and came across this Paleo version and I am not exaggerating when I say they have been on our weekly dinner menu ever since! Both Kevin and I absolutely love this recipe and I don’t see us stop eating these any time soon. Made from all healthy ingredients, you do not have to feel guilty about eating these!
Baked Paleo Chicken Tenders
recipe via Eating Bird Food
- 1 lb boneless skinless chicken breast, cut into strips
- 1 egg
- ½ cup almond meal (I bought mine at Trader Joe’s)
- ¼ cup unsweetened shredded coconut
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Preheat oven to 400°.
- Place almond meal, coconut, paprika, cayenne, garlic powder, and sea salt in a small bowl. Stir to combine.
- Crack egg into another bowl and whisk.
- One by one, dredge each chicken tender in the egg, wiping off any access and then dip each into the almond meal mixture. Roll until each tender is covered completely. Place the coated tenders on a baking pan lined with foil or parchment paper. Bake for 20 minutes, flipping the tenders once at the 10 minute mark. Remove tenders from the oven and allow to cool slightly before serving.
Note: This recipe is also Whole 30 approved!