Sweet and Spicy Paleo Chicken Fingers

This is a little different from the normal paleo chicken fingers I typically make. I've been making the same things a lot lately, so I wanted to find a way to spice up (in this case, literally) my family's favorites. This is a great twist on the normal chicken finger recipe, with a sticky sauce that is seriously addicting! If you like dipping your chicken, I would recommend making extra sauce and using that to dunk the chicken fingers after they're cooled. If you don't do paleo you could also do a yogurt dressing or traditional ranch dressing if you're so inclined.

Ingredients

• 2 ¼ cups almond flour
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• 2 eggs
• ¼ cup tapioca starch
• 1 lb chicken tenders
• ¾ cup honey
• ⅓ cup hot sauce
• ½ teaspoon garlic powder

Instructions

1. Preheat oven to 425 and line a baking sheet with parchment paper

2. Place the almond flour, sea salt, and pepper into a bowl and stir it together. Whisk together eggs in a separate bowl. Pour your tapioca starch into a third bowl.

3. Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg then into the almond flour. Lay the chicken tenders on the prepared baking sheet.

4. Bake the chicken for 25 minutes or until it begins to brown.

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

6. 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.

7. 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.

8. Baste the chicken with any extra sauce once they come out of the oven.