Paleo Chicken Fingers
Prep time
Cook time
Total time
Serves: 4-6
  • 2 lbs chicken tenderloins
  • 1 cup blanched almond flour
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp dried parsley
  • ½ tsp all purpose seasoning or poultry seasoning
  • ground black pepper to taste
  • 2 eggs
  1. Preheat oven to 425 degrees (F) and line large baking sheet with parchment paper.
  2. In a shallow dish, mix together almond flour, paprika, garlic powder, salt, parsley, seasoning, and black pepper.
  3. In a small bowl, beat together 2 eggs.
  4. Blot the moisture from your chicken tenderloins. Dip them in the egg mixture making sure to coat evenly and ten dredge them into the breading, pressing the mixture into the chicken until fully coated.
  5. Separate each chicken finger onto the baking sheet.
  6. Bake 8-9 minutes on each side, or until chicken is done throughout.
  7. Serve immediately.
  8. Enjoy.
Recipe by Basil and White at