We all have those moments when we crave comfort food, and nothing beats good old chicken fingers. But, sometimes, I crave that crispy goodness without the excess oil. That’s where these babies come in – they’re a healthier twist on everyone’s favorite comfort food!These guys have become a family favorite for us – they’re sticky, sweet, and perfectly spiced. We’ve made them many times over the past few years and never seem to tire of them. Our little girl loves them as much as we do. I think the best part about them is that they taste like something that shouldn’t be healthy (but they are)! If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible! So, I had one main goal in mind: nail the breading, using gluten-free, grain-free, paleo ingredients! I experimented with a few methods before landing on this baked almond flour trick. Here is why it’s my go-to for healthier chicken tenders:
Perfect crunch: It’s all about texture! You know how deep-fried chicken tenders are super crispy, but leave you feeling heavy? Using an almond meal coating and baking it means you can skip the oil bath. The almond flour bakes up and turns golden, adding a satisfying crunch while the inside stays tender and juicy. Good for all: Whether you’re gluten-free, paleo, or just aiming to eat less carbs, using almond meal and tapioca instead of the more traditional breadcrumbs means these paleo chicken tenders will be dietary-friendly. The glaze: Here is the secret sauce… literally! Mixing honey and hot sauce in a small frying pan makes a sweet and spicy combo that coats the chicken. The honey caramelizes in the oven, creating a sticky finish and depth of flavor.
Quality matters: Start with the best quality chicken within your budget. Cheap chicken is typically pumped full of water, making it look like it’s better value than a smaller piece of chicken. The problem with this is that when the chicken cooks the water is released, and it pushes the crust off. Don’t be fooled! Rest: After you coat the chicken in the almond flour, sea salt, and pepper, let it sit for 30-60 minutes in the fridge before popping it in the oven; this helps to bind the crust together so that it sticks to the chicken and turns golden brown. Egg mixture: Make sure to shake any excess eggs off the chicken before dipping it into the almond flour. You need some moisture to help it stick, but not so much that it causes the breading to fall off.
But sometimes it’s nice to make this an even heartier meal. If you’re craving a salad, this Greek salad is paleo if you skip the feta cheese. The flavors also work well with this Asian salad. For sides, you can’t go past these sweet and spicy yam wedges or Cajun sweet potato fries. These Honey roasted carrots complement the sweetness.
Did you make this?
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