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.
- 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.
- 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.
- In a medium sized bowl, combine the almond meal, paprika, garlic powder, onion powder, cumin, salt and pepper and mix well.
- In a small bowl, whisk the eggs until frothy.
- 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.
- 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!