Italian Chicken Fingers (Whole30 Compliant)

Chicken Strips

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.


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