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Crispy Paleo Chicken Fingers Recipe - Rx Primal

Crispy Paleo Chicken Fingers Recipe

Easy and quick Paleo chicken finger recipe

Eating paleo can be difficult just starting out. Heck, it’s difficult for me now and I’m seven years in. Cooking every meal and spending extra time at the grocery store pouring over ingredients and labels isn’t exactly something I was dying to take on. I do it because I believe in the health of my family and in my responsibility to support farmers and food producers who are making an effort to provide me with great food that heals rather than hurts our land and our streams. I do it because it’s better for me today to take the extra time to pay attention to what I am putting in my body than to deal with my body deteriorating in ten years. It’s important to me and I remember that every time I cook or shop.

But that still doesn’t make it any easier. I’m still adding an extra 30-60 minutes a day to my packed schedule and when my recipes flop I’m about ready to scream. Do I want to create a beautiful plate you’d see served in a 5 star restaurant that my family would gobble up and praise my creativity? Well, yeah. But I’d also like to sit down and relax for 15 minutes or maybe get in a yoga session if I’m lucky. So I do the Paleo version of the beaming house wife in the frozen food commercials and I pull out chicken fingers. It still involves a little more effort than nuking a plastic plate with frozen portions, but my family loves their “paleo-ized” favorite, they gobble it up and ask for more, and I can even get to my yoga session (sometimes). Plus when we have friends over I get to enjoy their looks of longing and “how can something healthy possibly be this good” puzzlement. It’s also pretty fun!

So if you are struggling to get your loved ones on board and “hamburger no bun” just isn’t doing it, definitely check out my video below. I go over how I get everything cooked quickly and I even get into how I cope with being “the fussy one” at restaurants.

I hope you enjoy and let me know if your family salivates next time you pull out the frying pan!

2 chicken breasts, about 1.5 pounds
1/2 cup almond flour
1 tablespoon coconut flour
1 tablespoon tapioca
1 teaspoon pink Himalayan salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash of cayenne
1 egg
1/4 c water
Lots of cooking oil (I use bacon fat and coconut oil)
Turn the burner on high (8 out of 10) and place a deep pan with a lid on the burner to heat up. Set up a plate with some layers of paper towels to put the finished chicken fingers on. Mix the dry ingredients together in a bowl: almond flour, coconut flour, tapioca, salt, paprika, garlic powder, onion powder, pepper, and cayenne. In a second bowl mix wet ingredients together: egg and water. Slice the chicken breasts very thinly, about 1/4 to 1/2 inch. Put a wire rack in the pan on the burner. If it has feet, turn the feet up so that the wire is directly on the pan bottom so you won’t have to use as much oil. Add oil until there is enough to cover the chicken strips more than half way. Wait for the oil to heat up then dip the chicken strips in the egg wash then cover them in the breading and add to the pan. Try to leave enough room so that the strips aren’t touching each other. When one side is golden brown, flip the chicken to cook the other side. Remove when cooked all the way through and place on the plate with the paper towel layers. I cut the first couple in half to check that I’ve got the time right. It shouldn’t be more than a minute or two on each side.
Serve with honey mustard (honey, mustard, and paprika) or a paleo ketchup. Yum!

Becky Davis

Becky Davis

Hello, I'm Becky! I'm here to help you make the Paleo diet an easy part of your daily life. With my quick recipes, tips, and strategies readers and clients add healthy practices and stick with them! To hear a little more about my background, check out the "About Me" section or find me on social media.
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