Ingredients
- 2 lbs chicken tenders
- 1/2 cup almond flour
- 1/2 cup dessicated coconut (very small pieces, if you only have flakes, run them through food processor)
- 1 egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp paprika (I used smoked paprika)
- 1/4 tsp cayenne powder (or more if want more spice)
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Wash and pat dry chicken.
- In a small bowl, whisk egg. Set aside for now.
- In another small bowl, mix together almond flour, coconut, salt, pepper, garlic powder, paprika, and cayenne.
- Dip a chicken tender in the egg mixture, letting an extra egg drip off, then placing into flour bowl.
- Press down on tender to completely cover, flipping and pressing several times to make sure each tender is fully covered.
- Line on baking sheet and once finished dredging, sprinkling a little bit more of the flour mixture onto each one.
- Bake for 15-17 minutes and then broil for 2-3 more minutes to get a crispy crust. Dependent on your tender size, this time may range. Internal chicken temperature should be 160F or higher.
- Sprinkle with parsley for garnish (optional) and serve immediately.
- Store in fridge and heat up via air fryer or oven for crispiness.
Category: dinner, lunch, gluten freeMethod: bake
