Chicken Tenders With Avocado-Cilantro Dipping Sauce Recipe

The following recipe will for sure fill a gap in the chicken nugget department if you've been missing them. You'll be getting the same good taste you're used to from tenders, minus all the fillers, wheat breadcrumbs, preservatives, and bad oils.

Of course, it's still a meal with baked almond flour, which can be suboptimal if consumed frequently, but it doesn't hurt as a treat if you tolerate nuts well.

We gave these Paleo chicken tenders a spicy kick by adding some homemade Sriracha sauce to the egg mixture and also by mixing in some paprika and cayenne pepper with the almond and coconut flour mixture. You could just as easily go without the Sriracha if it's not too practical for you to make your own.

The freshness and tanginess of the avocado-cilantro dipping sauce contrast really well with the zestiness of the tenders.

The dipping sauce is also excellent with fajitas or tacos. In fact, it's probably a good idea to make double and enjoy it with something completely different in the following day or two.

Chicken Tenders With Avocado-Cilantro Dip Recipe

SERVES: 4 PREP: 20 min COOK: 15 min

Ingredients

• 1 1⁄2 lbs chicken tenders, cut in half lengthwise
• 3 eggs
• 3 tablespoon homemade Sriracha sauce (optional)
• 3⁄4 cups almond flour
• 3⁄4 cups coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon cayenne pepper
• Sea salt and freshly ground black pepper to taste

Ingredients for the avocado-cilantro dip

• 1 large avocado
• 1⁄2 cup fresh cilantro, packed
• 1 green onion, sliced
• 1 garlic clove
• Juice of 2 limes
• Sea salt to taste

Preparation

1. Preheat your oven to 425 F.
2. Line a baking sheet with parchment paper.
3. Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
4. In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper.
5. Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
6. Shake off any excess flour and arrange a single layer on the prepared baking sheet.
7. Repeat with the remaining chicken tenders.
8. Once all of the chicken tenders are on the baking sheet, season with salt and place in the oven.
9. Bake for 15 minutes or until the chicken is cooked through, flipping the tenders once in between.
10. While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.
11. Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.
12. Taste and adjust with more lime juice if needed.
13. Transfer to a bowl and store in the refrigerator until ready to serve.
14. The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.

📖 Recipe

Chicken Tenders With Avocado-Cilantro Dip Recipe

Spicy Paleo chicken tenders served alongside a tangy and refreshing lime, avocado and cilantro dipping sauce.

4 from 2 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 172 kcal

Ingredients

  

1x2x3x

• 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
• 3 eggs
• 3 tablespoon homemade Sriracha sauce optional
• 3 ⁄4 cups almond flour
• 3 ⁄4 cups coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 ⁄2 teaspoon onion powder
• 1 ⁄2 teaspoon cayenne pepper
• Sea salt and freshly ground black pepper to taste

Ingredients for the avocado-cilantro dip

• 1 large avocado
• 1 ⁄2 cup fresh cilantro packed
• 1 green onion sliced
• 1 garlic clove
• Juice of 2 limes
• Sea salt to taste

Instructions

 

• Preheat your oven to 425 F.
• Line a baking sheet with parchment paper.
• Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
  3 eggs, 3 tablespoon homemade Sriracha sauce
• In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper.
  3 ⁄4 cups almond flour, 3 ⁄4 cups coconut flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 ⁄2 teaspoon onion powder, 1 ⁄2 teaspoon cayenne pepper, Sea salt and freshly ground black pepper to taste
• Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
  1 1 ⁄2 lbs chicken tenders
• Shake off any excess flour and arrange a single layer on the prepared baking sheet.
• Repeat with the remaining chicken tenders.
• Once all of the chicken tenders are on the baking sheet, season with salt and place in the oven.
• Bake for 15 minutes or until the chicken is cooked through, flipping the tenders once in between.
• While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.
  1 large avocado, 1 ⁄2 cup fresh cilantro, 1 green onion, 1 garlic clove, Juice of 2 limes, Sea salt to taste
• Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.
• Taste and adjust with more lime juice if needed.
• Transfer to a bowl and store in the refrigerator until ready to serve.
• The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 172kcalCarbohydrates: 7gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 139mgSodium: 341mgPotassium: 438mgFiber: 4gSugar: 1gVitamin A: 689IUVitamin C: 14mgCalcium: 35mgIron: 1mg

Keyword avocado, chicken, cilantro, tender

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