So the Whole30 Experiment is going pretty well so far. I am definitely feeling pretty great after a few days. No stomach aches, no headaches and I’ve been sleeping really well. I am excited to see how things progress. I am eating a lot of food and I feel super full and satiated. I don’t however, feel sluggish or bloated, which is awesome.
So for my first new recipe I wanted to share these amazing chicken fingers. I was actually compelled to start blogging about this experience because these were sooo damn good. I have made a lot of baked chicken fingers on this site – but these were my first grain free. Totally paleo, I used almond meal instead of breadcrumbs or flour and it turned out really well. The almond meal helped to create a thick crust around the chicken and the bit of (healthy) fat in the nuts made the chicken really moist. This was the closest “healthy” version I’ve ever made to true fried chicken fingers. I am so glad I made a double batch!
The key to this recipe is the spice blend. I made two batches, switching up how I was spicing things and I think the final outcome is close to perfect. A blend of paprika, garlic, onion, with some pepper and a hint of cumin. These were delicious on their own as well as topped with some (sugar free) hot sauce.
- 1lb boneless, skinless chicken breasts
- 1 cup almond meal
- 1 tbsp paprika
- ½ tsp garlic powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp sea salt
- 2 eggs, lightly beaten
- olive oil cooking spray
- Preheat oven to 375
- Slice chicken breasts into long strips, 1-2″ wide
- Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt
- Dredge each piece of chicken in egg and then coat with almond spice mixture
- Place in a cookie sheet greased with cooking spray
- Repeat with all chicken pieces
- Bake for 20-25 minutes, until golden