This paleo chicken finger recipe uses high protein almond flour and coconut flakes for extra crunch. If you’re a ranch lover, don’t skip the dip! We’ve been told it's “better than ranch dressing.”
¼cupPrimal Kitchen Mayoor can sub Primal Kitchen pre-made ranch dressing
2tbsfull fat coconut milk
2tbsItalian parsleychopped
1clovegarlicminced
¼teaspoondill
¼teaspoononion powder
pinchsalt & pepper
Instructions
Add chicken to a bowl, drizzle with olive oil, and then add sea salt, mustard powder, and thyme. Refrigerate and allow to marinate for 30 minutes or longer. This step isn’t a requirement, but the longer, the more tender the chicken will be.
Preheat oven to 450 degrees F.
Add an egg to a bowl, and beat the egg.
Add almond flour, coconut flakes, arrowroot powder, and the rest of the seasonings to another bowl, and mix well.
Coat each piece of chicken first in egg, and then coat well with the almond flour mixture. Place on a cookie sheet, and then repeat with the rest of the chicken.
On another cookie sheet, lay out cut sweet potato fries, sprinkle or spray with olive oil, and season to taste with sea salt and vinegar.
Bake for 15 minutes, then remove chicken fingers and flip each one carefully. The coating will seem soft at this stage, but as it continues to cook, it will firm up and brown.
Return the chicken to the oven, and continue cooking another 15 minutes.
Prepare the ranch dressing by whisking all the ingredients together.
Serve chicken fingers and fries with ranch dressing or other favorite paleo dip.
Notes
Nutrition for 1 out of 4 servings:46.4g Protein | 29.6g Carbs | 32.8g Fat | 5.5g Fiber | 603 Calories