Paleo Chicken Fingers

   Most kids love chicken fingers.  Let's be honest...doesn't everybody love chicken fingers now and then? My kids are no different. As a busy mom, there are some things you always need to have on hand.  These are perfect for just that.  I typically like to make a double batch and store some in the freezer.  On the nights when I don't want to cook or we are too busy and don't have time to cook...I can pop these in the oven. Add some veggies on the side and you are done. 

  Lucca is kind of a messy eater, well really they both can be at times. I will give you a warning that these can be a bit messy depending on your eater. I have no issue but my kids seem to get crumbs everywhere.  I'm just saying be a little prepared that you might have to do a quick swiffer after dinner. I don't know if it is the fact that this is true finger foods and rules get thrown out the window. Or if they just haven't really figured out how to not make a mess with finger foods yet.  Truth be told they made a mess iwth traditional chicken fingers as well.  So, really no difference to me. Ahh whatever, small price to pay for an easy dinner, right?  

  I like to serve these chicken fingers with a honey mustard sauce or BBQ sauce. My kids go back and forth on which they like better. Both are super easy to make and both can be altered to fit your sweet or tangy needs.  You can get the recipes here. 

  Paleo can be hard if you don't have things on hand. Hopefully making a double batch to freeze helps you get over that hump. Sometimes you have to spend a little time to save a little time!
Stock up, be prepared and paleo will get easier. 

Paleo Chicken Fingers

Serves:4-6 people, about 15 tenders

Prep Time:15 minutes

Cook Time:21 minutes

Total Time:36 minutes

Ingredients:

• 2-3 chicken breasts
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp dry mustard
• 3/8 tsp paprika
• 1/4 tsp pepper
• 1/4 tsp garlic salt
• 1/4 tsp dried parsley* optional
• 1/8 tsp salt
• dash of cayenne* optional
• 2 eggs
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 350 degrees and line large flat pan with parchment paper (easy clean up).
2. Mix dry ingredients in shallow bowl. Combine/whisk wet ingredients in another shallow bowl. 
3. Cut chicken breasts into small tenders.
4. Dip tender into egg mixture.  Shake off excess and dip into dry mixture and place on pan. Repeat. Use a fork, much easier than getting your fingers all caked in batter.
5. Bake for 15 minutes, flip and bake for 5 minutes. Then blast with the broiler for about a minute to get some more browning, if you don't get enough from baking.
6. Serve with ketchup, Paleo BBQ Sauce or Honey Mustard Sauce.

To Freeze - When the tenders have cooled, place in freezer zip lock baggie or tight sealed container. 

To Reheat - Preheat oven to 350. Remove from freezer and place on foil lined pan (again easy clean up). Bake for about 8-10 minutes, flip and bake for another 8-10 minutes.