Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, paleo italian chicken fingers. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Paleo Italian Chicken Fingers is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Paleo Italian Chicken Fingers is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have paleo italian chicken fingers using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Paleo Italian Chicken Fingers:
- Get 2 lb Fresh Chicken Tenderloins
- Get 3 tbsp Tapioca Starch
- Make ready 1 1/2 tsp Garlic Salt
- Take 1 tsp Salt
- Prepare 2 tsp Italian Seasoning
- Get 1/4 tsp Black Pepper
- Get 1/4 cup Coconut Oil
- Make ready Paprika
- Make ready 2 eggs
- Make ready 1 cup Almond Flour
Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key. Looking for a Paleo Chicken Fingers Recipe that will make kids, reluctant hubby and non-paleo eaters go completely ga-ga? Look no further, this is it When your chicken fingers are fully cooked, let them cool on the baking sheet for a few minutes then stack them on a plate and serve to your [hopefully].
Steps to make Paleo Italian Chicken Fingers:
- Heat 1/4 cup of coconut oil in a skillet over medium to high heat for 5 minutes. While the oil is heating, prepare the chicken
- In a bowl, mix almond flour, tapioca starch, garlic salt, salt, italian seasoning, and pepper
- In a seperate bowl, whisk eggs
- Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture
- Cook each side for 5 minutes
- During the last minute of frying, sprinkle Paprika over the chicken
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