Sunday, November 25, 2012

Crunchy Paleo Chicken Fingers (Recipe Revisit)


 When our family gets together, we often take the opportunity to affectionately rib on each other. If I'm the target the subject is almost always food, so naturally it happened quite a bit during a holiday centered around eating!

My aunt pointed out that my kids will never grow to have favorite childhood dishes to remember, as I so rarely make the same dish twice. I will admit that even when I repeat recipes, I often tweak and tinker to the point that the end result verges on unrecognizable.

I've decided to make a concerted effort over the weeks to come to revisit some old family favorites, starting with a kid-friendly classic. I adapted tonight's chicken fingers from Rachael Ray's Oven Baked Chicken Toes, which are a slam dunk with every child I've ever seen taste them.

My version even eliminates the need for eggs, as I find the coating sticks just fine thanks to a little melted coconut oil. The combination of allspice, pepper, salt and palm sugar really makes this chicken unique and delicious. Even if you're not cooking for children I highly recommend this one!

Crunchy Paleo Chicken Fingers (Recipe Revisit)

1 lb. chicken tenders
1 cup unsweetened, shredded coconut
1 cup almond meal
2 tbs. palm sugar
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. allspice
2 tbs. coconut oil, melted
1 cup unsweetened, non-dairy milk

Preheat oven to 375. Combine coconut, almond meal, sugar and spices in a shallow dish. Stir melted coconut oil into this mixture.

Pour milk into a separate dish. Dip tenders in milk, allowing excess to drip off. Next dip into coconut mixture, turning to coat effectively.

Place on baking sheet. Once all tenders are coated, bake for 15 minutes until crisp.

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