Grain-Free Baked Chicken Fingers

These chicken fingers are one of my weekly staples. They are fairly easy to make, taste delicious, and keep well in the fridge through the week to throw on top of salads for quick lunches. The almond meal coating gives them that nice crispy "chicken finger" texture, but without the unnecessary carbohydrates and inflammatory ingredients (i.e. flour and vegetable oil).

The real key to making these extra delicious is not being shy with the spices. The most time consuming part of this recipe is chopping up the parsley but I promise it is worth it! In addition to making the chicken more visually appealing (who doesn't love a pop of green!), it enhances the flavor and kicks up the nutrient density with an added punch of antioxidants and nutrients like vitamins A, C and K. 

All in all, these chicken fingers are a total win - paleo, whole 30 complaint, kid-friendly, low FODMAP and low carb. Serve them up with some barbecue sauce or ranch and veggies or on top of salad and you've got a perfect meal! 





  1. Preheat the oven to 375° F.

  2. Line a baking tray with parchment paper or grease with coconut oil / avocado oil / ghee (parchment paper works best). 

  3. Whisk the eggs in a medium bowl. 

  4. Cut the chicken cutlets into strips, trying to make them as uniform as possible. 

  5. Pat the chicken dry with paper towels and place them in a bowl with the eggs. Toss to coat. 

  6. Combine the almond meal, minced parsley and seasonings in a shallow casserole dish. 

  7. Piece by piece, pick up the chicken strips from the egg mixture, coat in almond meal mixture and lay flat on the baking tray. 

  8. Bake for about 13 minutes or until golden brown and cooked through. Be careful not to overcook - they go faster than you think! 

  9. Devour!