Paleo Chicken Fingers or Tenders

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Paleo Coconut Chicken Tenders
I’ve been reading about Dr. Robert C. Baker, the inventor of the chicken nugget and a professor at Cornell University. Even though I had never considered the question of who invented chicken nuggets, my first answer would probably have been McDonald’s, just because it’s hard to think of a professor “inventing” something so commonplace. But I guess, it did have to be a scientist who would come up with reconstituted chicken meat!

Ok, enough about chicken slurry – I just thought those were “interesting” tidbits. This recipe uses whole chicken breasts (although you can also use chicken tenders, which is the meat close to the breast but that has a little white tendon attached to it). I’ve always found it easier to buy chicken breasts (which I keep frozen in my freezer for quick meals) and then to slice the the breasts into strips. And the “breading” for this recipe is really simple – just coconut flour with some spices.

I started with 3 chicken breasts.
Paleo Coconut Chicken Tenders

I cut them up into approx. 1 inch by 3 inch strips.
Paleo Coconut Chicken Tenders

Then I mixed together coconut flour with some Indian spices (you use Italian seasoning instead or some other combination of spices) and some salt. Do NOT add any liquids or eggs!
Paleo Coconut Chicken Tenders

Simply drop each chicken strip into the “breading” and press the “breading” onto it. You’ll find that a thin layer of the “breading” sticks pretty easily to the wet surface of the chicken strips. ┬áPlace the strips onto a baking tray (grease with some coconut oil if you don’t have a non-stick tray).
Paleo Coconut Chicken Tenders

Pop into the oven for 20 minutes on 375F and then serve with some homemade Paleo ketchup (recipe coming) or even some tomato sauce.
Paleo Coconut Chicken Tenders

Coconut Curry Chicken Fingers or Tenders


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings

Coconut Curry Chicken Fingers or Tenders


  • 3 chicken breasts
  • 1 cup coconut flour
  • 3 tablespoons curry powder (you can vary the spices!)
  • 1 tablespoon cumin powder
  • 2 teaspoons turmeric powder
  • 1 tablespoon garlic powder
  • salt to taste


  1. Preheat oven to 350F (175C).
  2. Cut the chicken breasts into approx 1 by 3 inch strips.
  3. Mix the coconut flour with the spices in a bowl. Add salt to taste (you can try the "breading" since there are no eggs in it).
  4. Drop each piece of chicken into the "breading" mixture and press the mixture onto the chicken strip so that it gets a thin covering.
  5. Place on a baking tray and bake for 20 minutes.

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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