These healthy chicken fingers are so crispy and delicious, while being paleo and low carb. They taste exactly like your childhood favorite with a moist, juicy inside and crispy outside. If you love chicken fingers, these are going to be a new staple recipe in your kitchen. You can also throw them into salads, in wraps, or just enjoy on their own with your favorite dipping sauce!
prep time 10 minutes
cook time 10 minutes
Total time: 20 minutes
½ lb chicken strips
3 tbsp almond flour
3 tbsp tapioca flour
⅛ tsp smoked paprika
¼ tsp garlic powder
Avocado oil for frying
In a bowl combine almond four, tapioca flour, smoked paprika and garlic powder. Stir until combined.
In another bowl whisk the egg until smooth
Take each strip of chicken and dip it first in the egg and then in the flour mixture and set on a plate.
Do this with the remaining chicken strips.
Heat a pan to medium heat and add avocado oil to pan, about 3 tbsp.
Add chicken in a single layer, be sure not to overcrowd the pan
Cook until golden and crispy, about 5 minutes per side.
Ensure chicken is cooked through and is no longer pink