Paleo Hot & Sweet Sticky Chicken Fingers

I’ve always been a fan of fried chicken. Really, who isn’t? The problem is though, (obviously), is that it’s fried! I’ve yet to find a combo that leaves me with truly crispy chicken without putting in a pan. Until now. This recipe is similar to my bang bang chicken in that it is coated with flour and an egg batter but there is no dairy, no deep frying in oil and it’s paleo! Jump for joy!

The sauce though…it’s finger licking good. Seriously. It’s slightly heated with the Frank’s hot sauce and plenty sweet with the chicken coated multiple times in honey. I can’t wait to do this as a honey mustard chicken (yes, I’m already planning that next).

Make sure to cook your chicken and get it as brown as possible. The last thing you want is the almond meal/crust to be partially browned because it will melt off once you coat it with the sauce. You want your tenders baked as long as possible without burning. When they are all done, you can dip them in anything you want! I would opt for a sour cream, paleo ranch, or any dip that is creamy (whatever you have on hand). Paleo or not, I’m sure a lot of you will be fans of this one!

Paleo Hot & Sweet Sticky Chicken Fingers

Serves 4


Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Place the almond flour, sea salt and fresh cracked pepper into a bowl and stir it together.

Place the eggs in another bowl with a splash of water and whisk them.

Dip the chicken , one at a time, into the tapioca flour, then into the egg then into the almond flour. Lay the chicken tenders on the prepared baking sheet. Bake the chicken for 25 minutes, or until it is crispy and beginning to brown.

While the chicken is baking prepare the sauce. In a small saucepan over high heat bring the honey, hot sauce and garlic powder to a boil then set it aside.

When the chicken has finished baking remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce then lay them back on the baking sheet. Save the extra sauce.

Put the chicken back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn't burn.

Baste the chicken with any extra sauce one they come out of the oven then serve immediately.


1 ½ cups almond flour (I used Honeyville)

½ teaspoon sea salt

¼ teaspoon fresh cracked pepper

2 eggs

splash of water

¼ cup tapioca flour

1 lb chicken, cut into tenders

¾ cup honey

⅓ cup Frank's hot sauce

½ teaspoon garlic powder

Optional: paleo ranch sauce for dipping

Optional: chopped parsley for garnish

EntréeSara Nelson