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Paleo Italian Chicken Fingers

Paleo Italian Chicken Fingers

Paleo Italian Chicken Fingers

Chicken fingers Italian paleo is sugar-free, gluten free and a healthy food. It is too much delicious and simple. If dinner time’s come to near and you like something fast, healthy, easy and taste you make paleo Italian chicken fingers, this is good food.

Fast: I used the chicken breast tenderloins to make these quick to cook, because that are already trimmed and ready. I am not only the fan of handling raw chicken I know a huge people like it. The fact that this comes ready and trimmed to cook is genius.

Healthy: it is a healthy and supper fresh diet. It delivered to your store within days of leaving the farm. In this recipe the ingredients are used that make it grain free, gluten free, sugar free and dairy free.

Italian Chicken Fingers with Myoness

Easy: it is very easy to make this; first you dip each chicken trinderloin in egg and then roll it in a mixture of almond flour, Italian seasoning, tapioca starch, garlic, salt and pepper. Then pour it in hot coconut oil and let them pan fry for about 5 to 6 minutes on each side. I loved this crispy chicken turned. Because these chicken fingers have gluten free, light. We used a fork to turn the chicken fingers and remove them from the pan when they were cooked. Our crispy coating stayed perfectly on the chicken trinderloin.

Italian Chicken Fingers

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  • 2 lbs fresh chicken tenderloins
  • 3 tablespoon tapioca starch
  • 1 cup almond flour
  • 1 ½ teaspoon garlic salt
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon black pepper
  • 2 eggs whisked
  • ¼ cup coconut oil
  • ½ teaspoon paprika

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Italian Chicken Fingers with Sauce

Heat coconut oil in a skillet over medium high heat about 5 minutes. When the oil is heating, prepare the chicken. In a bowl, add almond flour, tapioca starch, garlic salt, salt, Italian seasoning and pepper and mix. In a separate bowl put the whisked eggs. Dip each chicken tenderloin into the egg and then roll each with almond flour mixture. Pour the ready chicken into the hot oil and fry for 5 minutes. While the first side is browned, turn the chicken and fry other side for additional 5 minutes or until the chicken is golden brown and shows no pink in the middle. During the last minute of frying, sprinkle paprika over the chicken tenderloin. Taste and crispy Paleo Italian chicken fingers are ready and serve with your favorite dipping sauce or with spaghetti sauce.

See Also

Note: chicken must be saute to a medium temperature heat of 170 degree for boneless chicken and 180 degree for bone in chicken products.

Italian Chicken Fingers

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