Paleo Coconut Chicken Fingers
I applaud those of you that have kids. I got to thinking today how in the world would I have time to do everything in my day AND take care of kids. They are some needy little people. Way needier than our kitties.
My point is that I appreciate an easy meal, especially a paleo one. I wanted to share a paleo recipe that makes it’s way into our oven frequently.
The recipe is basic for chicken fingers, you can customize the flavor by swapping garlic powder, curry powder, ground ginger or dry mustard for the chili powder.
If you are new to coconut flour, it is super absorbing of liquids therefore I recommend some kind of dipping sauce or topping for these because the coconut flour tends to be on the dryer side. You can even top these with some tomato sauce too. There are tons of dipping sauces out there depending on your taste…ranch dressing, sweet chili sauce (my favorite), ketchup, honey, tahini, honey mustard, etc.
- 1 lb boneless/skinless chicken breast cut into strips
- ⅛ cup coconut flour
- ¼ cup unsweetened coconut flakes (I found it in the bulk section at whole foods)
- 2 egg whites
- ½ tsp chili powder
- dash of salt and pepper
- **optional: sweetened coconut flakes
- Preheat oven to 400
- In a medium bowl whisk egg whites
- In a medium bowl combine coconut flour, unsweetened coconut flakes, chili powder, salt and pepper
- Dip chicken finger in egg whites and completely cover
- Press both sides of the chicken into dry mixture, making sure they are completely covered
- Lay on baking sheet covered in foil or use a non-stick baking mat
- Bake for 20 minutes
- Flip after 20 minutes and top with sweetened coconut flakes if that is your preference
- Bake for final 5 minutes or put oven on broil for 2 or 3 minutes to get a little crispy.
- ***If you do end up broiling for the last few minutes, keep an eye if you used sweetened coconut flakes because the sugar can burn easy.