Description
Crispy, golden chicken fingers with an Italian twist – completely grain-free and Paleo-friendly! These tenderloins are coated in a flavorful almond flour breading and pan-fried to perfection.
Ingredients
Scale
- 2 lbs boneless skinless chicken tenderloins
- 1 cup almond flour
- 3 tablespoons tapioca starch
- 1 1/2 teaspoons garlic salt
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- 2 large eggs, whisked
- 1/3 cup coconut oil (for frying)
- 1/2 teaspoon paprika
Instructions
- Preheat large skillet over medium heat and add coconut oil.
- In shallow bowl, combine almond flour, tapioca starch, garlic salt, salt, Italian seasoning, pepper and paprika.
- Dip each chicken tenderloin in whisked eggs, then coat thoroughly in flour mixture.
- Fry in hot oil for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer to paper towel-lined plate to drain excess oil before serving.
Notes
Tips: For extra crispiness, let breaded chicken rest 5 minutes before frying.
Substitutions: Can use avocado oil instead of coconut oil.
Storage: Keep in airtight container in refrigerator for up to 4 days. Reheat in oven at 350°F for best texture.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5 chicken fingers
- Calories: 450
- Sugar: 1g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 175mg
Keywords: paleo chicken fingers, gluten-free appetizers, keto chicken recipes