Crunchy Baked Chicken Fingers, Paleo Friendly, Gluten Free, Low Carb

By | 2016-09-03

Today’s video features a recipe for low carb, gluten free oven baked chicken fingers done in a super healthy coating of almond flour and ground flax seed served with an Asian Pear and Radish Slaw.

Crispy Orange Chicken Recipe


1 lb chicken tenders
3 large Egg
1 1/2 cups Almond Meal
1 1/2 cup Flaxseed Meal
1 1/2 tbsps creole powder


1/2 cup orange Juice
1 Tbsp Soy Sauce
1 tbsp Hoisin sauce
1 Tbsp Brown Sugar, Splenda brown sugar, or honey
1 tbsp rice vinegar
1/2 tsp sesame oil
1/8 tsp crushed red pepper
1 clove minced garlic
2 tsp grated ginger
zest of 1 orange
1/4 cup water
2 whole Green Onions, sliced
1 cup toasted sliced almonds


Mix the sauce ingredients in a medium bowl and remove a half cup.
Place the chicken tenders in a resealable bag and pour the half cup of sauce over all. Mix well and refrigerate for 4 hours.
Mix the almond meal, flax seed meal, and Creole seasoning and divide evenly into two shallow bowls.
Beat the eggs and pour into a 3rd shallow bowl.
make an assembly line with one bowl of the almond meal mix, the egg, and the other bowl of almond meal mix.
Dredge each marinated chicken tender into the first bowl of almond meal etc, then dip in the egg, and dip again in the almond meal mixture.
Place on a parchment covered baking sheet and bake in a 375 oven for 15 minutes (or until cooked through) turning every 7 minutes.
In the meantime, bring the reserved unused marinade to the boil in a small sauce pan and boil until thickened and reduced slightly. Serve the sauce in small dishes on the side to dip, or lightly drizzle over the chicken. Sprinkle the toasted almonds over all.

Asian Pear Slaw Recipe


4 cups Chinese, Napa cabbage, chopped
2 chopped green onions
4 thinly sliced slivered pears
2 Asian pears, chopped (or 2 apples)
1 small tin drained mandarin oranges
1 cup roasted cashews or toasted sliced almonds

Asian Dressing

1/4 cup vegetable oil
1/4 cup low sodium soy sauce
1 Tbsp brown sugar, honey, or Splenda brown sugar
1 Tbsp rice wine vinegar
1 tsp minced garlic
1 tsp fresh grated ginger
1/2 tsp sesame oil


Mix the salad ingredients together and drizzle with some of the dressing, toss and enjoy. (you won’t be using all of the dressing – it can be saved in the refrigerator for up to three weeks)

Nutrition Facts

Serving Size 189 g
Amount Per Serving
Calories: 424
Calories from Fat: 217
% Daily Value*
Total Fat 24.1g: 37%
Saturated Fat 3.0g: 15%
Trans Fat 0.0g
Cholesterol: 123mg, 41%
Sodium: 387mg, 16%
Potassium: 504mg, 14%
Total Carbohydrates 19.7g, 7%
Dietary Fiber 10.9g, 44%
Sugars 6.3g
Protein 28.8g
Vitamin A 4% • Vitamin C 14%
Calcium 9% • Iron 54%
Nutrition Grade A
* Based on a 2000 calorie diet