Baked Paleo Chicken Fingers

  • 35 m


These celiac friendly dish of Paleo chicken fingers are a delicious and healthy alternative to traditional fried chicken. They have a browned spanning from the almond flour and shredded coconut mixture, and an excellent explode from the spices.


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Step 1

Adjust the oven's temperature to 400°F, or 200°C. For the chicken fingers, cut the chicken breast into strips.

Step 2

In a little bowl, whisk gently almond flour, shredded coconut, paprika, onion and garlic powders, salt, and pepper.Beat the egg in another bowl.

Step 3

Dip per chicken strip into the beaten egg, ensuring it's fully coated. Roll the chicken strip in the almond flour and coconut mixture, pressing the coating onto the chicken to adhere.

Step 4

Place the painted chicken stripes on a baking sheet banded with parchment paper. Lightly spray the coated chicken strips with cooking spray or brush them with olive oil.

Step 5

Prepare for 18 to 20 minutes, or until the external coating is brilliant brown and the chicken has cooked through.Allow the chicken fingers to cool for some minutes some time recently serving.

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