I generally tend to stay away from ‘faking’ my way through food I “can’t” have because despite “healthy” ingredients, sometimes those substitute dishes can end up being notably unhealthy. For example, restaurant salads or gluten-free baked goods that often have higher calories and even empty calories because of the add-ons to make them more appealing or the substitutions that bring more to the table than the original does.
That said, they are great for occasional indulgences. Like, this fried chicken recipe I based on one I found in in Primal Cravings: Your favorite foods made Paleo by Megan McCullough Keatley and Brandon Keatley. I put the creamy curry spinach recipe also found in this book on the side of this meal, so that makes it healthier right? Probably not after I added the coconut milk to it. But, oh yeah, it was good.
Primal Chicken Fingers
Primal. Gluten-free. Soy-free. Pork-free.
Makes 5 servings of 3 chicken fingers
- 1.75 ounces of skinless boneless chicken breasts (cut into approximately 15 strips)
- 1/2 cup butter (palm shortening would also work, but I didn’t have any)
- 2 eggs
- 1 cup tapioca flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mix tapioca flour, garlic powder, onion powder, cayenne pepper, salt, and pepper together in a wide bowl.
- Beat two two eggs in a medium bowl.
- Dredge the chicken in the eggs, then coat in the flour mixture.
- In a wide pan over medium heat, melt 1/4 cup of butter.
- Place half of the seasoned chicken into the pan to fry. Cook about 5 minutes per side, or until the chicken is done. The skin should be a golden brown, and there shouldn’t be any pink inside.
- Remove the chicken, then repeat steps 4 and 5. I suggest frying the chicken in two batches because of the butter. The butter will turn pretty brown and you don’t want it to burn!
Nutrition (One chicken thigh)
Creamy Curry Spinach
Paleo. Egg-free. Gluten-free. Dairy-free. Soy-free. Pork-free.
Makes two servings
I used frozen spinach because it was cheaper and easier to throw together last minute. I also upped the curry quotient, because I enjoy curry.
- 1 package (10 oz) of frozen whole-leaf spinach
- 1 tablespoon of olive oil
- 4 tablespoons of coconut milk
- 1 tsp sweet curry powder (I use Penzey’s Sweet Curry)
- Salt and pepper to taste
- Defrost the frozen spinach. Squeeze to get rid of excess water.
- Add olive oil to a medium-sized pan over medium heat.
- Sautee spinach until soft and warmed through.
- Add coconut milk and curry powder. Mix to distribute.
- Cook for another 3 minutes.
Total Meal Nutrition
Final meal per person: 3 chicken strips, 1/2 of the spinach recipe
* I use online calculators for calories, fat, carbs, protein, fiber, and vitamins/nutrients/minerals, so these are an estimation to the best of my ability.
Oh man were these chicken fingers good with some Annie’s Naturals Organic Dijon Mustard! It’s also a bit dangerous too because I couldn’t stop eating them. I hope you enjoy these too!