Paleo Chicken Fingers


These chicken fingers are a great appetizer or even main dish. Serve with Honey Mustard sauce.

  • 1 lb chicken tenderloins or boneless chicken breasts, sliced into strips
  • 1/3 cup coconut flour
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 3 egg whites, beaten
  • 4 tablespoons almond milk
  • Palm Shortening or Coconut Oil for frying

Heat oil in cast iron skillet until sizzling, or about 375 degrees. Mix together coconut flour, garlic, salt and pepper in a a shallow bowl. Mix together egg whites and almond milk in a separate bowl.  Pat chicken dry and dip into egg white mixture, then into coconut flour mixture. For extra coating, dip again in egg white mixture and coconut flour mixture. Fry in oil, turning once, for about 5 minutes or until chicken is completely cooked. Drain excess grease by placing cooked chicken fingers on paper towel.

Entered in Real Food Wednesday at Kelly the Kitchen Kop


1 Comment


  1. dani December 28, 2011  4:07 pm Reply

    LOVE paleo chicken fingers! I don't have kids but I'd imagine they'd love 'em too

Leave a reply


Your email address will not be published.

five × = 5