Sweet and Spicy Paleo Chicken Fingers
This post may contain affiliate links. Please read our disclosure policy.
Craving chicken fingers but keeping things paleo? I’ve spent years perfecting this recipe, and these golden, sticky paleo chicken fingers deliver big crunch without breaking the rules.
Reader, Amy, said: “I truly can’t say enough good things about this recipe! Tonight was our second time making the chicken tenders and they were even better than the first time! This time we ensured to shake off the excess egg and let the tenders rest in the fridge for an hour which really helped the breading stay together! Thank you so much! This is a forever staple in our home now! ★★★★★“
These paleo chicken fingers are proof that you don’t need deep frying to get seriously crispy, satisfying chicken. The almond flour coating bakes up beautifully golden and crunchy while the chicken stays juicy and tender inside. Tossed in a sticky honey hot sauce glaze, they hit that perfect sweet-spicy-crispy combination that makes them hard to stop eating.
After testing a few versions, this coating was the clear winner. Almond flour creates a crisp exterior with lots of flavor and works especially well once the glaze caramelizes around the edges in the oven. I usually make these with chicken tenders, but sliced chicken breasts or boneless thighs work really well, too.
If you’re not into spice, you can easily skip the hot sauce or make my honey garlic paleo chicken fingers instead. And if you’re looking for something to dip them in, I highly recommend this paleo avocado ranch — it’s ridiculously good with its sweet-and-spicy glaze. Or check out my 7 staple paleo sauces for even more dipping inspiration.
Top tips to prevent the crust from falling off
When I first set out to make these, I found that beautiful crust didn’t want to stay on the chicken, where it belongs. I’ve found a few tips to help with this:
- Quality matters: Start with the best quality chicken within your budget. Cheap chicken is typically pumped full of water, making it look like it’s better value than a smaller piece of chicken. The problem with this is that when the chicken cooks the water is released, and it pushes the crust off. Don’t be fooled!
- Rest: After you coat the chicken in the almond flour, sea salt, and pepper, let it sit for 30-60 minutes in the fridge before popping it in the oven; this helps to bind the crust together so that it sticks to the chicken and turns golden brown.
- Egg mixture: Make sure to shake any excess eggs off the chicken before dipping it into the almond flour. You need some moisture to help it stick, but not so much that it causes the breading to fall off.
What to serve with baked paleo chicken tenders
I often keep things super simple and serve them next to vegetables or a big green salad on the side with lettuce, tomatoes, and onion.
For sides, you can’t go past these sweet and spicy yam wedges or Cajun sweet potato fries. These Honey roasted carrots complement the sweetness.
Store and freeze
How do you store leftover paleo chicken fingers? Leftover paleo chicken strips can be stored in the fridge for up to 3-4 days. They can be reheated in the oven or air fryer.
Can I freeze these paleo chicken fingers? Yes! Ideally, you’ll want to freeze them BEFORE you coat them in sauce. Once they’re baked, let them cool completely, then freeze them on a parchment-paper-lined baking sheet. Once they’re frozen, transfer them to a reusable freezer bag. Note: if they are coated in sauce, you can still freeze them. They just won’t get crunchy when you thaw and warm them.
Sweet and Spicy Paleo Chicken Fingers
Ingredients
- 1 ½ cups almond meal (can use almond flour)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 large eggs
- ¼ cup tapioca or potato starch
- 1 lb chicken tenders
- ½ cup honey
- ⅓ cup hot sauce (Franks or Tapatio work great)
- ½ teaspoon garlic powder
- Minced cilantro or parsley (for serving)
- Optional: paleo ranch for dipping
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the almond flour, sea salt, and pepper into a bowl and stir it together. Place the eggs in another bowl with a splash of water and whisk them.1 ½ cups almond meal, ½ teaspoon sea salt, ¼ teaspoon black pepper, 2 large eggs
- Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg, and then into the almond flour. (Keeping one hand for the egg and one for the starch and flour makes this a lot less messy.) Lay the chicken tenders on the baking sheet.¼ cup tapioca or potato starch , 1 lb chicken tenders
- *OPTIONAL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you bake it. This step will help the crust to stick to the chicken.
- Bake the chicken for 25 minutes, or until it is crispy and beginning to look golden brown.
- While the chicken is baking, prepare the sauce. In a small frying pan over high heat bring the honey, hot sauce and garlic powder to a boil then set it aside.½ cup honey, ⅓ cup hot sauce, ½ teaspoon garlic powder
- When the chicken has finished baking, remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce then lay them back on the baking sheet. Save the extra sauce.
- Put the chicken back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn’t burn.
- Baste the chicken with any extra sauce once they come out of the oven, sprinkle with some minced cilantro or parsley, and serve immediately.Optional: paleo ranch for dipping
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
We love these chicken tenders. You would never know they are gluten free!
That makes me so happy to hear! I totally agree—it’s hard to believe they’re gluten free with how crispy and delicious they turn out. So glad you’re enjoying them!
This meal was definitely a hit with the family! I used almond flour instead of meal and addedsome seasoning for extra flavor to the flour. The crust held up well, and the meat was incredibly juicy. I also mixed 2 tablespoons of Harissa paste into the sauce for an extra kick, and it turned out delicious!
So happy to hear you enjoyed it!
Can I use Pat flour instead of almond flour? Wondering if it will work just as well?
Hi Jazz! I think you meant oat flour. I don’t think that would work great. If you’re not worried about this being paleo (oats aren’t paleo) you could replace the almond flour with panko or breadcrumbs – gluten free, if needed. Another option is to simply coat the chicken in starch and bake it that way (skipping the eggs and final breading.) It won’t be as crispy but it will still have a nice, light coating and be tasty.
I made this dish for my family who loves spicy dishes. I must say, following the updated recipe worked so well. I put the coating on left the chicken in the refrigerator for 60 minutes. I also, put a little spray oil on the chicken before baking it. The chicken came out crispy even after coating with the sauce and broiling. What a beautiful work. I would like to send a picture as i did not have time to garnish when people were digging in. The crust stayed on and the chicken was juicy. Thank you for this wonderful gluten free recipe. It is a keeper.
My kiddos and I loved it. We ran out of chicken, so they had to stick some chicken nuggets in the oven to dip in the glaze 😆.
This recipe is very delicious and will be making it many more times in the future. I made the original glaze and did a honey glazed one for my toddlers. My 2yr old loved them. My husband loved the sauce but is now inspired to make his own hot sauce glaze when I make them again (hot sauces enthusiast lol). He said they tasted like buffolo wild wings but better with no heavy stomach feeling from grease weighing you down. The original has just the right amount of kick for me while being sweet also. Perfect for followers of paleo craving those greasy chicken tenders just minus the grease. Follow to a tea, you won’t be disappointed! 10/10
I make these ALL the time. My son loves the spicy, my husband loves the sweet and I love the fact they are GF!
BEST CHICKEN TENDERS I HAVE EVER HAD! OMG!!!
Okay, I have to admit, I made this as a oven fried chicken with thighs and drumsticks and just added Mt favorite fried chicken spices: Himalayan salt, pepper, paprika, poultry seasoning (basically my spice cabinet), marjoram and oregano. Oh my it was off the chain delicious. I thought fried chicken was never gonna happen again. Even my kids couldn’t get enough and they are not so fond of my new eating style. Thank you so very much for sharing this recipe and your wisdom.
Is there an egg replacement I can try for this would love to give it a try however my daughter is allergic. Super excited! Thanks.
You could try a little milk or milk substitute.
Have you tried duck eggs, they have a different protein than chicken eggs, so if you can’t do chicken eggs, many can do duck eggs.