Whether you're making these for your kiddies OR for a dinner date with you, the couch and Olivia Pope, the fact is, finger foods are pretty awesome no matter how old you get... trust me, I'm an expert. 


1 egg plus 1 tbsp almond milk

1/3 cup almond flour

1/4 cup coconut flour

1/2 tbsp fines herbes

1/4 tsp cayenne (ditch this if you're not looking for some kick) 

1/4 tsp paprika

1/2 tsp ground pepper

1/2 tsp dried oregano

1/4 tsp garlic powder

2 tbsp olive oil or coconut oil

2 chicken breasts, cut into strips


Preheat over to 425. In a small bowl, whisk together the egg and almond milk. In another bowl combine all dry ingredients. Dip chicken strips into egg batter and then lightly coat in "flour" mixture. In a medium-sized fry pan, heat oil in 1/2 tbsp batches over medium heat and flash fry the strips, 3 at a time. Transfer to a tinfoil or parchment lined baking sheet and bake in the oven for 20 minutes. 


I served mine with a chopped veggie spinach salad and a simple salad dressing of olive oil, apple cider vinegar, dijon, fines herbes and honey. I always make a big batch in a mason jar and keep it in the fridge to use all week. If you really want to get back to the good old days—but your metabolism just ain't what it used to be—a side of carrot fries would be pretty freaking fantastic too. I'm guilty of using a store bought bbq sauce for dipping (as long as it's not filled with corn syrup sometimes I cheat with a little cane sugar) but if you're looking to go homemade you could try one of these recipes from PaleoGrubs roundup of the best bbq sauces. A drizzle of organic honey would also be amazing.