Crunchy Chicken Fingers {Grain, Gluten & Nut Free}
Recipe type: Dinner or Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
Crunchy Chicken Fingers that taste like the restaurants but are much healthier!
  • 4 Organic, Pastured Chicken Breasts salt and peppered and cut into strips
  • ¾ C. Coconut Oil (see post for my favorite brand that doesn't taste like coconut)
  • 2 Organic, Pastured Eggs
  • ½ C. Coconut Flour
  • ½ C. Arrowroot Powder
  • ½ tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1¼ tsp. Himalayan Salt {divided}
  • ¼ tsp. Onion Powder
  • ¼ tsp. Freshly Ground Black Pepper
  1. Mix all dry ingredients with 1 tsp. of the salt, in a small mixing bowl.
  2. Whisk until combined.
  3. Place coconut oil in your pan on medium heat and let get hot.
  4. In the meantime, place your chicken strips into a large mixing bowl.
  5. Crack two eggs over the chicken, add ¼ tsp. salt and mix until all the strips are coated.
  6. Pour dry ingredients over the chicken and stir until you have coated each piece of chicken.
  7. *There will be some lumps and some dry mixture at the bottom of your bowl. That's OK!
  8. One by one, place each chicken strip into the hot coconut oil.
  9. Fry on each side until golden brown and the chicken is cooked through. Usually about 3-4 minutes per side.
  10. If you notice your chicken getting too dark too fast then turn the heat down a little bit. Continue in batches until all chicken is fried.
  11. During the frying I like to place my finished chicken fingers on a sheet pan with a wire rack and keep them in my oven set to warm.
Serve with my Healthy Kansas City Barbecue Sauce and a side salad.
Recipe by Feasting On Joy at