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Chicken Tenders

Chicken Tenders

We all desire some comfort food from time to time, jalapeño poppers anyone? And while sometimes it is difficult to eat out when we are deeply involved in a Paleo lifestyle, there are still plenty of heart-warming dishes that we can make ourselves, right here, at home. Fast food chains are certainly out of the picture, frozen foods may be alright if we don’t scrutinize the ingredients, but it’s best when we make it from scratch – and chicken tenders? Well, they deserve some respect: from the quality of the chicken breasts, to the almond and coconut oil, to the spices that adorn them.

In looking out for the quality of meat which you and your family eats, remember that it is not all about cost. Just because the price of a certain meat is higher, doesn’t necessarily make it better or healthier; just because it is cheaper, it doesn’t mean it is a worse cut, or has less nutrients (bone broth is a good example to this). Dig a bit deeper and you will still find that animals raised with their best welfare in mind are the ones to choose for dinner. Search for organic, if you can find it, and in an ideal world you could purchase directly from a local farmer.

Once these Paleo chicken tenders are baked and hot out of the oven, you will want to have a bowl of dipping sauce handy – choose cranberry, honey-mustard, or mango sauce. Better yet, serve all three!

Chicken Tenders Recipe

Serves: 4Prep: 20 minCook: 20 min
Notice

Protein: 63g / %

Carbs: 9g / %

Fat: 30g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 1/2 lb. boneless skinless chicken breasts, cut into strips
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 eggs, beaten
  • 1/2 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Sea salt and freshly ground black pepper

Chicken Preparation

Preparation

  1. Preheat oven to 425 F.
  2. In a bowl combine the almond flour, oregano, paprika, garlic powder, onion powder, and season to taste.
  3. Add the coconut flour and the beaten eggs to two different bowls.
  4. Lightly dip each chicken strip into the coconut flour, then in the beaten eggs making sure to let any extra liquid drip.
  5. Finally dip into the almond flour mixture making everything is well coated; repeat the process for every chicken slice.
  6. Place the coated chicken strips onto a baking sheet and place in the oven.
  7. Bake 8 to 10 minutes, flip and cook another 8 to 10 minutes, or until fully cooked.
  8. Let cool 2 to 3 minutes and serve with your favorite dipping sauce.