Almond Coated Chicken Fingers

Almond Coated Chicken Fingers

These seasoned almond coated chicken fingers are really easy to make and great tasting too. To whip up a batch takes approximately 30 minutes from preparation to table. Serve it with a salad and it makes a great paleo lunch or dinner meal. I adapted this recipe from a great recipe book called 30 Minute Paleo Meals.

Serves 4


  • 2 large skinless, boneless chicken breasts sliced into pieces approximately ¾ inches thick and cut into strips approximately 3 inches in length.
  • 1 cup of almond meal
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 eggs
  • Olive oil (to spray on pieces)


Note: I personally don’t buy the cooking spray in the grocery store because they contain chemical propellants and preservatives that I don’t want to consume. I just take a misting spray bottle that I picked up at the local dollar store and pour the amount of olive oil that I need for a particular recipe and spray.

Ready for oven


  1. Preheat the oven to 400 degrees. You can either line a baking sheet with aluminum foil or line it with a silicone liner as shown below. I personally like the silicone liners. They make clean up a breeze.
  2. In a medium sized bowl, combine the almond meal, paprika, garlic powder, onion powder, cumin, salt and pepper and mix well.
  3. In a small bowl, whisk the eggs until frothy.
  4. Drop each chicken strip into the egg mixture and then coat the chicken strip into the almond meal mixture. Give each coated strip a small spray of olive oil and place the chicken strips onto the baking tray.
  5. Bake the chicken strips for 20 – 22 minutes in the oven. Bake the strips on either the middle or the top rack in the oven.

Add a salad to your almond coated chicken fingers and your meal is complete. Another option is to dip these chicken fingers into any of your own homemade dipping sauces. Enjoy!

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