2 lbs chicken tenders
1 cup almond flour
1/2 cup shredded dry coconut (optional)
1 egg
1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1 tsp paprika or smoked paprika
1/2 tsp cayenne powder (or more if want more spice)
1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Wash and pat dry chicken.
3. In a small bowl, whisk egg.
4. In another small bowl, mix together almond flour, coconut, salt, pepper, garlic powder, paprika, and cayenne.
5. 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.
6. Line on baking sheet and once finished dredging, sprinkling a little bit more of the flour mixture onto each one.
7. Bake for 10 minutes, then flip tenders and bake for another 10 minutes. 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 with paleo bbq sauce.
8. Store in fridge and heat up via air fryer or oven for crispiness.
Adapted from erinliveswhole
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