These paleo chicken fingers are sticky and sweet with just the right amount of spice. They're quick and easy to make, and your whole family will love them!
1 ½cupsalmond flour, almond meal
¼teaspoonfresh cracked pepper
¼cuptapioca or potato starch , *NEW INGREDIENT*
⅓cuphot sauce, Franks or Tapatio work great
Optional: paleo ranch for dipping
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Trim any overhanging edges of the parchment paper.
Place the almond flour, sea salt, and fresh cracked 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 flour, ½ teaspoon sea salt, ¼ teaspoon fresh cracked pepper, 2 eggs
*STEP CHANGE*: Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg 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 prepared 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 then serve immediately.