Paleo Chicken Fingers

Paleo Chicken Fingers

Paleo Chicken Fingers


  • 2 lb organic chicken tenderloins
  • 1 cup almond flour*
  • 3 tbsp tapioca starch
  • 2 eggs, whisked
  • 1/4 cup coconut oil
  • 2 tsp garlic salt
  • 2 tsp Italian seasoning
  • 1/4 tsp black pepper


  1. Melt coconut oil in a stovetop pan over medium heat
  2. Mix almond flour*, tapioca starch, garlic salt, Italian seasoning and pepper in a bowl.
  3. Whisk eggs and add them to a separate bowl.
  4. Dip each piece of chicken in flour mixture, then into the whisked eggs.
  5. Place chicken in hot coconut oil and cook for 5 minutes.
  6. Flip chicken and cook for another 5 minutes**.
  7. Serve warm and enjoy!


*You may use coconut flour instead of almond flour if you’re allergic to tree nuts

**You may need to add extra coconut oil to the pan if it gets too dry.