These paleo chicken fingers are just like the ones you remember as a child, just gluten-free, grain-free and not shaped like little dinosaurs.
A Little Taste of Nostalgia
If there’s one thing you could always get me to the dinner table for, its chicken fingers. I remember as a kid eating those little dinosaur shaped delights with mom’s “secret sauce” (which was really just ketchup and mayo mixed together, but I was none the wiser). Not only are they incredibly easy to make, but they were oh so delicious.
Looking back I don’t feel bad for eating so many chicken fingers, or for it being my regular diet until I was like 20. While not much has changed as far as my food addictions, now that I’m older and somewhat wiser I look for better ingredients. And sorry 6-year old me, old-fashioned oven chicken nuggets just won’t cut it anymore.
A Grown Up Version of a Classic
So I find myself looking for a new way to make old-fashioned chicken fingers. What’s cool about paleo is that there are a million different ways to make something paleo, without breaking the bank. I’ve seen people use crushed paleo crackers, paleo chips, coconut flour – you name it for chicken fingers. But, like my love for chicken fingers, I like to keep things old-fashioned and simple.
To make this version of paleo chicken fingers I use Trader Joe’s blanched almond flour. I feel like it holds better to the chicken and it comes out a lot crisper. I also like that I don’t have to use 100 other ingredients with it.
Paleo Chicken Fingers
For these paleo chicken fingers I find it easiest to purchase chicken tenders at the store, instead of cutting up a chicken breast into tenders. Less work = happy me.
It’s also best to set up and prepare everything before you start decorating the chicken with your ingredients, because your hands will get messy. Set out two bowls, and a cooking tray lined with parchment paper. If you want to place the chicken on a wire rack, make sure to cover with your favorite cooking oil so it doesn’t stick.
If you have kids, invite them to help out, they’ll love getting messy but they’ll also love the reward once they are done.
- 2 cups Trader Joe's Blanched Almond Flour
- 1 cup ground flaxseed
- 4 pasture raised eggs (I use Vital Farms)
- 1 tbsp. Primal Palate Adobo Seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 lb chicken tenders
- Pre heat the oven to 425.
- Place the eggs in one bowl, and place the almond meal, flaxseed, sea salt, pepper and adobo seasoning in a separate bowl. I find it easier to place everything in an assembly line, with the egg bowl first, the almond meal bowl second and the cooking pan last.
- Use a paper towel to remove the excess moisture from the chicken tenders.
- Dredge the first chicken tender in the egg mixture, making sure to cover it completely. Then dredge the chicken tender in the almond flour mixture, also making sure it's completely covered. Place the chicken tender on the cooking pan or wire rack.
- Do the same thing for the remaining chicken tenders.
- Bake for 30 minutes, flipping halfway through. You can cut open one of the tenders to ensure it's fully cooked, or also use a meat thermometer.
- Let them cool slightly before serving.