About the Recipe

I don’t know about you, but as the days get shorter, I start looking for comfort food. Chicken fingers take me back to a simpler time. Plus, any food you can dip is a favourite of mine!

This recipe is originally from our 10-day Sugar-Free Real-Food Reset, which we’re kicking off again on September 18th! Click here if you’d like more info or to join us!

Because I often have a tiny helper in the kitchen, I can tell you the spice amounts are VERY flexible for this recipe… three year olds are not careful measurers. These chicken fingers are definitely kid approved.

You can omit the egg in this recipe, but I find it helps the breading stick and provides just a little more crunch. I have done without though when I’ve found myself eggless.

These chicken fingers are super-versatile too.

  • Add in some basil and oregano, and dip in warm marinara for an Italian flair.
  • Marinate the chicken, cut into cubes, overnight in some lemon juice and hot sauce then make these as spicy “popcorn” style finger food.
  • Looking for something a little more Asian inspired? Try marinating in coconut sauce.
  • In a hurry? Add the hot sauce or coconut sauce to the egg mixture instead!

Let your palate guide you. Don’t be afraid to experiment. If you do try something new, drop me a note and let me know. I’d love to hear from you!

Melanie Thomas

With training in multiple modalities including holistic nutrition, iridology, and electrodermal screening Melanie is equipped to help her clients along the path to optimal health.


The Recipe

Paleo Chicken Fingers

Prep Time:
10 mins
Cook Time:
35-40 mins
Melanie Thomas
Total Time:
45-50 mins

1 lb chicken breast, sliced into fingers

Egg wash:
1 egg
1/4 cup olive oil

Flour coating:
1 cup almond flour
1 Tbsp arrowroot flour
1 tsp sea salt
1/2 tsp smoked paprika
1/2 tsp granulated onion
1/4 tsp dry mustard
1/4 tsp chipotle
1/4 tsp granulated garlic
1/8 tsp black pepper

  1. Preheat oven to 400*
  2. Whisk egg and olive oil to combine.
  3. In a medium bowl blend dry ingredients.
  4. Dip each chicken finger, first in egg wash, allowing excess to drip back into the bowl, then press into flour coating on each side.
  5. Place each coated finger on a parchment lined baking sheet at least 1 cm apart.
  6. Bake at 400* for approximately 20 minutes. Turn each finger over. If coating begins to separate, bake for a few more minutes before turning.
  7. Once turned bake until cooked through and coating is crisp, approximately 15 minutes.
  8. Enjoy with your favourite dip. We recommend this Pineapple Cranberry Salsa.