Wednesday, May 18, 2016

Kitchen Confessions: Paleo Whole30 Chicken Fingers

Last week I mentioned how I have been in a dinner rut, and shared how I was combating this issue by ordering healthy dinners straight to my doorstep.  Aside from hiring a personal chef though, I still have most nights of the week to plan, shop, and make dinner myself.

Whomp. Whomp.

The hardest part about dinner other than time for me, is finding something everyone can agree on while taking into account all allergies. Some nights I feel like I am making four dinners just to appease everyone!

Craziness! Who has time for that?!?

I was browsing Pinterest, and this recipe for Paleo Whole30 Chicken Fingers popped out at me from Jay's Baking Me Crazy blog.

Now if I know anything, chicken fingers is a dinner my family will gladly get behind. The fact that these were healthy chicken fingers made me a little nervous they would revolt, but I decided that was privileged information and they just needed to know they were chicken fingers.

Well let me just tell you, not only did everyone eat these, they asked for more. Then, two days later, they asked me to make them again. They are that good.

The nice thing about this chicken finger recipe is that it only takes a few minutes to make. Easy, quick, and yummy? Sign me up!!

Prep Time: 5 mins
Cook Time: 10-15 mins
Serves: 4-6

  • 1 1/2 lbs of chicken (Note: I purchased the pre-sliced ones from our grocery store to save a step, and just bought two packs.)
  • 1 cup of almond flour
  • 1/3 cup of coconut flour
  • 2 eggs
  • 1 tablespoon of non-dairy milk (I used Coconut milk)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of cayenne (optional - although I added it and it was yummy!)

  • Preheat oven to 425. Line a cookie sheet with parchment paper (Note: I didn't have any on hand, so I just greased with coconut oil.)
  • Get three shallow dishes or bowls out for your breading station.
  • Put the coconut flour in dish number one. 
  • Whisk eggs and milk together in dish number two. 
  • Place almond flour, salt, garlic powder, onion powder, pepper, and cayenne in dish number three. 
  • Taking one strip of chicken at a time dip into the coconut flour first (making sure it's coated entirely), then dip into your egg mixture second, and then your almond flour mixture third. 
  • Place on cookie sheet and repeat until done. 
  • Bake for 10 minutes, then flip over for remaining five. 
  • Optional: Turn oven up to 500 for an additional five minutes to make them golden brown. (Note: We did this for two minutes and it was just right.)

Trust me - make these and you will not be disappointed! 

 photo jensig.png

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