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.
Wow, this is the best chicken recipe I’ve come across that’s both tasty and easy. I make it a lot.
This is one of the best recipes I’ve come across. If your paleo these are a perfect sub for sweet and spicy chicken and they’re even better.
I love to cook foods for my family and this recipe HIT THE SPOT!! It is absolutely delicious!
I tried this tonight with boneless chicken thighs because that’s what was in the freezer. It tastes delicious!
And I see I am in the minority here: I used Tapatia with the honey and it was too spicy for us.
If you make it, I would recommend starting out with a less hot sauce and then add more to the honey if you wish.
Thanks for the recipe it is definitely yummy!
These chicken tenders are amazing!
Thank you for letting us know you loved the recipe!
Made these in the air fryer and they’re the perfect amount of crispy. I LOVE this recipe!!
So great to know that these can be made in an air fryer!
What am I supposed to cook it at and how long there aren’t instructions on that, and I’m not the best cook, far from it, so cooking instructions would be helpful (don’t want to burn them)
425 for 25 minutes. You’ll see the detailed instructions in the recipe card. 🙂
This is a recipe I tried for the first time when I went paleo. Since then I’ve added food to my eating habits but this is a recipe that we’ve kept in our dinner rotation. We’ve had it over 10 times by now, making little adjustments here and there. We’re sauce people so we always double the sauce on every recipe. Also putting it in the fridge before cooking definitely makes a difference. Parchment paper we’ve noticed is what holds the breading on the most through cooking. I normally don’t like leftover chicken but I always eat this cold the next day and it’s still amazing.
That’s so great to hear, Jill! Thanks for coming back to let us know!
Not enough tapioca for this coating and definitely nowhere near enough glaze I would probably double the amount of glaze to create to cover all tenders.
More glaze is never a bad idea. 🙂
My family LOVES these! Thanks for the recipe!
So happy to hear the family loves them!
I made this tonight. It was fabulous. My husband and my son raved about it. Will definitely make it again.
I’m so happy you liked the chicken!
I thought this recipe was. Too good to be true, so I left it on my pinterest board for almost a year. Made it 4 weeks ago, and have had it at least twice a week (sometimes leftovers) since.
It’s kept me from ordering takeout (particularly Chili’s honey chipotle crispers) and has kept me on track with weight loss.
I am so grateful for this recipe. You are a magician!
That makes me so happy to hear! Hooray!!
I cannot use almond flour./meal. What would a substitute be?
Thanks.
Tapioca starch makes a crispy substitute. I’ve used it on these sesame orange chicken thighs!
This is a recipe that we ALWAYS come back to. I came across the recipe while looking for paleo meals. They are just as delicious as normal chicken fingers and even better! We have cooked the chicken both with and without putting it in the fridge first. I do think this step makes a big difference in getting the breading to stay on. We also double the sauce recipe because you can never have too much sauce!
I’m so happy to hear you like the recipe! Hooray!!
Do you mean tapioca starch? I’m wanting to make these tonight ?
That’s right! Both potato starch and tapioca starch both work. 🙂 Cornstarch would work too if you’re not paleo.
Hi, I’m excited to try this recipe! For the 30-60 mins, of resting time, have you ever let it rest for longer, like 3-4 hours? I wanted to make this in the morning, and then bake it for lunch (to save time). 🙂
I haven’t tried leaving it longer but I suspect it would work just fine!
I made this the other night for my paleo boyfriend and we haven’t stopped talking about it. People in his office have been asking for the recipe because he’s been raving about it. I just ate the last piece for lunch and it was even better left over! I served it just like you suggested, with the arugula. I added cherry tomatoes. I made a dressing out of 2 tbs of the sauce and 1 tbs unflavored paleo yogurt (but regular would be fine too if you eat dairy). I truly can’t say enough good things! I used arrowroot as the base and coconut flower as the crust and let it rest as you suggested. Also I did the shake n bake method and I also salted the chicken and let it rest in the fridge before coating. All these things made it truly just as crunchy as a real chicken tender and I didn’t lose any breading, even with the leftovers. I’m literally craving them now!
I’m so happy to hear you and your boyfriend like the recipe! Hooray!
I left it to rest while I took a nap and it was pefect for dinnertime!