SWEET AND SPICY PALEO CHICKEN FINGERS RECIPE
These
paleo chicken fingers are sticky and sweet with just the right amount of spice.
They're quick and easy to make, and your whole family will love them.
INGREDIENTS
Ø 1 1/2 cups almond
flour (almond meal)
Ø ½ teaspoon sea salt
Ø ¼ teaspoon fresh
cracked pepper
Ø 2 eggs
Ø 1/4 cup tapioca or
potato starch *NEW INGREDIENT*
Ø 1 lb chicken
tenders
Ø 1/2 cup honey
Ø ⅓ cup hot sauce
(Franks or Tapatio work great)
Ø ½ teaspoon garlic
powder
Ø Optional: yogurt or
sour cream for dipping
INSTRUCTIONS
1. Preheat the oven to
425 degrees. Line a rimmed baking sheet with parchment paper. Trim any
overhanging edges of the parchment paper.
2. Place the almond
flour, sea salt, and fresh cracked pepper into a bowl and stir it together.
Place the eggs in another bowl with a splash of water and whisk them.
3. *STEP CHANGE*: Dip
the chicken tenders, one at a time, into the tapioca or potato starch, then
into the egg then into the almond flour. (Keeping one hand for the egg and one
for the starch and flour makes this a lot less messy.) Lay the chicken tenders
on the prepared baking sheet. Bake the chicken for 25 minutes, or until it is
crispy and beginning to golden brown.
4. *OPTIONAL STEP*:
Let the chicken rest for 30-60 minutes in your fridge before you bake it. This
step will help the crust to stick to the chicken.
5. While the chicken
is baking, prepare the sauce. in a small frying pan over high heat bring the
honey, hot sauce and garlic powder to a boil then set it aside.
6. When the chicken
has finished baking remove it from the oven and turn the oven to broil. Dip
each of the chicken tenders in the sauce then lay them back on the baking
sheet. Save the extra sauce.
7. Put the chicken
back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an
eye on it to make sure it doesn't burn.
8. Baste the chicken
with any extra sauce one they come out of the oven then serve immediately.
Recipe from theendlessmeal.com
Delicious Food Recipes
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