Chicken Fingers!

Breaded chicken without the bread…so much tastier! Coated in almond meal these tender chicken breast fingers are truly incredible!

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Be it tofu or chicken…a bread like coating really can make the plain and simple incredibly tasty! For anyone not a chicken kick like my good self be sure to try out these tofu goujons!

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Sonia’s chicken fingers looked so incredibly awesome pretty soon after having made the tofu version I was keen to try something similar with chicken.

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I kept the coating even more simple with these ones…almond meal as opposed to blanched almond flour, no seeds or coconut…

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The result was a golden, crispy and incredibly flavourful crust. I made this mega batch one morning last week with the intention of saving half for dinner…no such joy! I devoured the entire batch as a late breakfast/brunch that kept me going right the way through the work afternoon.

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Simply as they are I could eat a bowlful…with a side of strawberry barbecue sauce and some of that hemp seed mayo like dressing

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I had a mound of that summer tabbouleh on the side. Almond overload! Plenty of healthy fats sure it’s no wonder I was full to the brim for so long!

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I took heed to Sonia’s advice as a newbie meat and poultry eater and soaked my chicken overnight (details in the recipe below)…the chicken was beautifully moist and tender so it obviously did the job!

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Served on top of a bed of greens for a simple dinner or lunchtime salad…perhaps a drippy poached egg for dipping to make them more breakfast like? I’ll take them whichever way they come. These will definitely be on repeat for the foreseeable weeks to come…I was only sorry I hadn’t made double the amount!!!

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What’s your favourite meat, fish or vegetable to coat with something yummy?

Paleo Chicken Fingers

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 15 – 20 minutes

Keywords: bake entree grain free gluten-free low-carb soy-free almond meal apple cherry chicken


Ingredients (Serves 1- 2)

  • 1/2 cup (60g) ground almonds or almond meal (not blanched almond flour)
  • 3/4 pound (340g) organic chicken fillet skinned and sliced in to strips
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp Himilayan rock salt
  • 1/4 tsp black pepper
  • 1 whole organic egg


Soak chicken overnight in the fridge…2 cups of water (500ml) + 2 tsp Himilayan rock salt! This will keep your chicken tender – great tip from The Healthy Foodie.

Preheat oven to 200C (400F).

Coat sliced chicken breast in whisk egg.

Mix together all seasoning along with almond meal (meal as opposed to flour).

Roll each chicken strip with the coating.

Place on a non stick baking tray lined with baking parchment.

Drizzle with 1/2 tbsp melted coconut oil (or olive oil if desired).

Bake for 15 – 20 minutes turning over after 10 minutes. They should be golden and cooked through. Take one out and cut in half if you’re unsure!

Serve with summer tabbouleh and dipping sauce of choice!

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  1. hi peachy palette I cannot wait to try these I made similar recipe with unsweetened coconut flakes and they came out really good. I wonder how these would be with coconut flour I think maybe a strange taste but I will have to try it one day. Thank you for sharing your recipe!!

  2. Looking forward to trying these, will be increasing recipe as I am feeding s very healthy GF teenage boy. Do you have a direct website to follow? Always looking for new recipes.

  3. I haven’t tried the recipe yet but I am surprised that you only need 1/2 of the almond meal. Thanks in advance for the recipe .

  4. This recipe was BOMB!! I modified it a bit- I didn’t soak the chicken and used garlic salt rather than garlic powder (didn’t measure, eyed it), and didn’t drizzle olive oil or coconut oil on before cooking. I honestly can’t wait to make again (and neither can my wife!)

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