Sweet and Spicy Paleo Chicken Fingers
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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.
i’ve made these once before and it was fantastic. Also i’m making these for my weekly meal prep exchange, what sides would you suggest I serve with these?. And do you think freezing these after coating would help the almond flour stick better? i had leftovers last time and they froze very well cooked. just wondering about raw.
I’m so happy to hear you liked the recipe! My favorite is keeping dinner simple and serving these with a big green salad – arugula is my fav. I find the chicken is filling enough that I don’t need a starchy side to fill me up.
As far as the freezing goes, I haven’t tried freezing them raw so I can’t say for sure. If you try it I’d love to hear if it works!
Hi! THese sound amazing! I would like to make these for a dinner party- ..any complete meal ideas? Salad for sure- dessert? I’m 90/10 paleo- I do eat dairy. Thank you!!
I would serve these with a big salad (like you said) and some thick cut yam fries on the side. Yum!
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!
That is so great to hear! If you ever want to switch it up a little I have a recipe for Paleo Honey Garlic Chicken Fingers that is similar but with more of a sweet garlicky sauce. 🙂
These were ah-maaaazing!
Hello! What would you consider an average serving for that calorie counts – like 4 tenders?
It would be a quarter of the recipe, or 1/4 lb of chicken tenders. Depending on how big they are it will probably be 3-4 tenders. 🙂
This chicken is ridiculous in the best way possible. I thought it might be too spicy but it’s the perfect balance. Will be making this often!
Haha what a great compliment! I’m so happy you liked it!
I’ve made these three times in the last few weeks and I know we’ll make them plenty more. Thank you for a recipe my kids will actually eat!
Yay! It makes me so happy to hear the recipe is a hit!
This is the best chicken recipe ever. My kids go absolutely crazy for it!
I’m so happy you and your kids like the recipe as much as we do!!
Question about the honey, do you use the honey you squeeze from a bottle or raw honey from a jar?
Either would work in this recipe. 🙂
Just made it for dinner and we all loved it.. Will definitely be making this again?
I’m so happy to hear you like this recipe! Hooray!!
Hi Kristen,
Thank you so much for sharing this recipe!
My husband is gluten free (sensitive) and so is my daughter, but we love all the tasty foods we grew up with.
I’m always on the look out for a recipe like this where my family can enjoy their favorite sour and spicy chicken without the use of gluten items. Not all recipes I try come out successful, and I (and my family) was so thrilled when this came out just the way I imagine and better!
This has been my go-to recipe for a game night and has been used multiple times since the discovery!
Just wanted to say thank you, and look forward to more of your awesome recipes!
Best,
Misato
I’m so happy to hear you and your family like the recipe! And thank you so much for sharing the link with your followers. You are a rockstar!
This is by far my favorite Paleo recipe I’ve found!! The sauce is to die for! Thank you for sharing!
Thank you so much! I’m so happy you like it!!
Is there a way to do this without the tapioca flour step? My Son cant have any type of starch at all. Also, would this be possible to do in a deep fryer, or would the breading just fall off?
You can leave out the tapioca and the recipe will still work, although it may not stick as well to the chicken. Although I’ve never tried deep frying these, I have a feeling the breading would fall off. Maybe start with just one small piece and see how it goes. You can always bake them if the deep fryer doesn’t work!
I NEVER comment on recipes, but OMG this was amazing!! Thank you for this recipe… I may be making this weekly from now on! I used the shake n’ bake bag method than another commenter described and arrowroot as a base instead of the tapioca and it was perfect.
Hooray! You just made my day. I’m so happy you liked the recipe!!
This is one of our all time favorite Paleo recipes! It is seriously so good. I can call this fried chicken and it actually tastes like it. One word of advice- do like shake ‘n bake! I put the chicken in a bag and shake it all around then add the arrowroot powder and shake/roll around. Then add the Almond flour mixture and shake/roll. It coats it amazingly well, and is so much easier! My husband LOVES it and requests this about once a week. We like to do it over salad and use any extra sauce as a spicy dressing! Thanks for the AWESOME recipe! 🙂
{I never comment on recipes, but I had to on this one, it is that good}
Thank you so much, Mel! Your comment just made my day! And great tip about shaking it in a bag … I’m doing that next time!
My breaking is falling off:( what am I doing wrong?
Did you follow the directions exactly?
I recommend salting the chicken both sides and let rest at least 30 minutes between plastic wrap. Then pat the chicken dry with paper towels and proceed. The salt will draw out the excess water, this works for any chicken recipe where crispy crunchy coating is desired.
That’s a great tip. I’ll have to try it next time I make this. 🙂