The best baked chicken fingers I've ever made. That's sayin' somethin' because I have made quite the boatload of chicken in my lifetime so far. Often the crust/breaded part of homemade baked chicken gets soggy and gross, but this time around, we all gave this recipe 2 thumbs up! Give it a go!

Serves 3-5 depending on how much chicken you get


  • 1 - 1 1/2 pounds chicken (preferably organic, happy chickens)
  • 1/3 cup coconut flour
  • 2 eggs
  • 1 tablespoon non-dairy milk (not super necessary though)
  • 1 cup almond flour (I used the King Arthur Brand)
  • 1/2 teaspoon (heaping) salt
  • 1/4-1/2 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Avocado oil for drizzling on pan (avocado oil has a high smoke point)
  • Avocado oil spray


  1. Preheat oven to 425° and line a baking sheet with parchment paper. Drizzle with oil and spread it around. Set aside.
  2. Get out 3 shallow, flat-bottomed dishes for your breading station.
  3. Put the coconut flour in the first bowl.
  4. Crack the eggs in the second bowl and add the non-dairy milk. Whisk well.
  5. Place the almond flour, salt, pepper, smoked paprika, and cumin in the third bowl. Mix until all the seasonings are well incorporated.
  6. Taking one strip at a time, dip it in the coconut flour and make sure it is fully coated. Then dip it in the egg mixture and let any extra drip off. Them dip it in the almond flour mixture and make sure it's fully coated with no wet spots showing.
  7. Place it on the baking sheet and repeat with remaining chicken tenders.
  8. Spray the tops with pure avocado or coconut oil if you have it. This will help them brown.
  9. Bake for 8-10 minutes, then flip them over and bake for 5 more minutes until crispy.
  10. Dip in homemade low-FODMAP ketchup (or regular ketchup or ranch or BBQ sauce if you don't have to be careful of FODMAPs) and serve with a nice big chopped salad for a well balanced meal.

{Recipe adapted from}