Isak will be turning 3 at the end of February. What do 2-year olds love? Chicken nuggets. He currently thinks that chicken strips are just giant chicken nuggets (let’s face it, they are). I’ve tried a bunch of chicken strip recipes within the paleo genre…and none of them live up to his standards. Of course I can’t just grill chicken and cut it into nugget-sized pieces, because those pieces are not chicken nuggets. Obviously. Who knew? Anyway, I made these tonight for JR’s and my dinner (Isak had already eaten–JR and I didn’t eat until 9). Of course Isak ended up eating four or five pieces of my chicken…so I’m going to assume that they pass the toddler-test.
I took all of the recipes I’d used before, put together the common types of ingredients, changed the starch, added my favorite chicken-y spices, and this was born! Trust…they are DELISH. Side note: if you don’t have both cashew and almond flour, you can use one cup of either one of them.
Italian Chicken Fingers (Whole30 Compliant)
2 pounds chicken tenderloins (or breasts cut into strips)
1/2 C cashew flour
1/2 C almond meal
3 Tbsp tapioca starch
2 tsp garlic powder
2 tsp Italian seasoning (or a mixture of oregano, basil, parsley, and whatever other Italian spices/herbs you like)
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp paprika
2 eggs, whisked
1/4 C coconut oil
1.- Heat coconut oil in large skillet over medium-high heat. Let heat through for at least 4-5 minutes.
2.- In shallow bowl, mix almond flour, cashew flour, tapioca starch, garlic powder, Italian seasoning, black pepper, salt, and paprika until well-combined. In a second shallow bowl, whisk eggs. Dip each piece of chicken in the eggs and then dredge in the flour mixture.
3.- When oil is hot, cook chicken strips for 4-5 minutes on each side (or until internal temp reaches 165). Remove from pan and try not to eat them all on the way to the table.