Crispy Paleo Chicken Fingers
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
paleo, gluten-free, grain-free, dairy-free, whole30, Low FODMAP options
  • 2 lbs boneless, skinless organic, free range chicken breast*, cut into 1-inch thick tenders/strips
  • 2 large eggs (preferably local, pasture-raised)
  • 2 teaspoons water
  • 1 cup blanched almond flour
  • ¼ cup tapioca starch (arrowroot will work, but I like tapioca better)
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika (optional)
  • pinch of ground cayenne (optional)
  • ½ cup ghee, tallow, lard, refined coconut oil or other high-heat appropriate cooking oil (give or take more or less)
  • ½ cup hot sauce (I recommend original Frank's)
  • 2 tablespoons grass-fed butter (or ghee. for dairy-free use olive oil or avocado oil)
  • ¼ teaspoon garlic powder
  • Ranch or Dressing Blue Cheese Dressing (see below)
  1. In a bowl whisk together the eggs with 2 teaspoons water. In another bowl, whisk together the almond flour, tapioca starch, garlic powder, paprika and cayenne (if using) and salt.
  2. Gently dip each chicken tender into the egg mixture, evenly coating all sides. Then transfer to the flour mixture and coat all sides. Shake off extra. Set aside on a parchment lined baking sheet until you've coated all the tenders.
  3. Heat the oil in a large, heavy bottom skillet, I use the cast iron, over medium heat (you’ll want about 1-inch of oil, so more or less as needed). You want the oil hot enough to sizzle and make the tenders golden brown, but not so hot that they burn.
  4. Working in batches, do not crowd the pan, cook the tenders until golden brown and crispy, about 2 to 3 minutes, then use tongs and gently turn over, cook another minute or two. Transfer to a paper towel-lined baking sheet when they are done and allow to drain while you cook the others. Add more oil to the skillet, as needed. Serve the fingers warm.
  5. For Buffalo-Style: in a small saucepan or in a microwave safe bowl, mix together and heat the hot sauce, butter and garlic powder. Heat until butter is melted. Whisk to combine.
  6. In a large, sealing container, add the buffalo sauce and working in batches, add the finished chicken fingers. Put the lid on the container, shake well to coat the fingers, remove and continue with the remaining fingers.
  7. Alternatively, you can bake these chicken fingers in the oven. Heat the oven to 450° F. Generously and evenly coat the base of a rimmed baking sheet with a few tablespoons of oil (coconut, ghee, tallow, etc). Add 2 tablespoons of butter (or ghee, for dairy-free just add a little more oil). Place the baking sheet in the oven to heat. When the butter has started foaming and before it begins to brown, gently lay the chicken strips onto the baking sheet. Cook for 10 minutes, until the bottoms are crispy and golden brown. Use tongs to gently turn them over and cook for another 10 minutes or so, until both sides of the tenders are evenly browned and the chicken is cooked all the way through. You can add more butter and oil as needed.
I used organic chicken tenders from Butcher Box
Recipe by Tasty Yummies at