{Paleo and Primal} chicken fingers

Hey everybody, let’s bread some more meat!

Here’s an very enthusiastically kid-approved recipe for chicken fingers.

A little aside: I didn’t make the decision to call these chicken fingers. The other night while I was making Dora nuggets, Viv asked me if I would please make her some chicken fingers for dinner later in the week. I asked her if she meant “chicken strips.” She very confidently said she didn’t, so chicken fingers it is. Even though chickens don’t actually have fingers. And if they did, I really don’t think I’d be preparing them like this. But I’d still eat them. Moot point, I know, but I really wanted to say it.

So while chicken fingers is a legit name, I’m not a hundy* on it. And if you’re a purist or just opposed to the misnomer, I’m more than happy to have you refer to these as chicken strips. For strictly informational purposes, I google image searched “chicken fingers” to see if I could find an actual picture of a chicken’s fingers. And of course I couldn’t, because chickens don’t even have fingers. Which I already knew.

And holy shite, that google place is packed to capacity with pictures of panko crusted and fried strips of chicken breast.

chicken fingers with logo

But there’s no panko in these strips fingers. Grain-free, huzzah.

Here’s the recipe!

paleo chicken fingers

  • Servings: 4-5
  • Time: 45 minutes
  • Difficulty: pretty peasy
  • Print

Ingredients:

  • 1 pound of free range boneless and skinless chicken breast meat
  • 2 cups of blanched almond flour
  • 1/2 teaspoon {or to taste} of ground turmeric
  • 1/4 teaspoon {or to taste} of finely ground Himalayan pink salt
  • 2 large cage free eggs, whisked
  • 3 tablespoons of olive oil

Directions:

  1. Preheat oven to 425F.
  2. Grease the bottom of a large teflon-free baking sheet with half of the olive oil.
  3. Pour the flour into a shallow bowl with the salt and turmeric. Mix.
  4. Chop the chicken breasts into approximately 1 inch by 3 or 4 inch strips.
  5. Bathe each strip of chicken in the whisked eggs and then toss them in the flour.
  6. Spread the strips out evenly on the baking sheet.
  7. With a fine spritzing glass bottle, spray the remaining olive oil evenly over the strips. You could use a non-stick aerosol spray for this if you want to.
  8. Bake the strips for 30-25 minutes, flipping halfway through. You’ll want to keep a close eye on them the first time through to see how they bake in your particular oven. Regardless, this is chicken, so you’ll want to heat it to an internal temperature of 165F.
  9. Remove the strips from the oven, allow them to cool a bit, and serve with homemade ketchup or honey mustard. Or plain, because that turmeric is mighty tasty!

* Mom, I know you’re reading this. When someone refers to feeling or being “a hundy” about something, they simply mean that they’re feeling one-hundred percent in approval of it. Or not, in this case.

Posted in Recipes | Tagged almond flour, , celiac chicken fingers recipe, celiac chicken strips recipe, celiac recipes, chicken breast, chicken fingers, chicken strips, gluten free chicken fingers recipe, gluten free chicken strips recipe, , grain free chicken fingers recipe, grain free chicken strips recipe, , , , paleo chicken fingers, paleo chicken fingers recipe, paleo chicken strips, paleo chicken strips recipe, paleo dinner recipe, paleo dinner recipes, paleo kid dinner recipe, primal chicken fingers, primal chicken fingers recipe, primal chicken strips recipe

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