I'm almost sheepish to admit that tonight's dinner was again inspired by Rachael Ray! I've tinkered with all sorts of different "breaded" Paleo chicken recipes, but none of them came close to the "Chicken Toes" one that became a household staple years ago.
I love the inclusion of allspice in the Rachael Ray recipe, and her technique of adding a little oil to the breading mixture really helps it adhere to the chicken pieces.
I'm happy to say that by assimilating these methods into my own Paleo techniques, a new and delicious recipe was born!
Coconut & Almond Chicken Fingers
1 lb. chicken breast, cut into small pieces
1 cup almond meal
1 cup unsweetened, shredded coconut
1 tbs. palm sugar
allspice, salt and pepper to taste
1/2 cup coconut milk
1 tbs. melted coconut oil
1 tbs. olive oil, for pan
Preheat oven to 375. In shallow dish or pie plate combine almond meal, coconut, palm sugar and seasonings. Pour melted coconut oil over the mixture and stir to incorporate it. Pour coconut milk into a separate dish.
Coat each chicken piece in coconut milk, letting excess drip off. Then dredge in coconut/almond mixture, rolling to thoroughly coat. Place all chicken fingers on a plate while you prepare the baking sheet.
Pour 1 tbs. olive oil onto rimmed cookie sheet and tilt it to spread the oil around. Place in oven for five minutes to heat up the oil. Add fingers to sheet and turn to coat with oil. Bake for 15 minutes or until nice and crispy.
My kids ate their chicken with some salad fixings alongside (would have been Paleo except for the sharp cheddar they refuse to give up!), and I served mine up on a bed of sauteed kale and mushrooms.