Inspired by the chicken tenders from Hu Kitchen in New York, these baked chicken tenders are made with organic chicken, almond meal and a blend of spices. They’re paleo, packed with protein and absolutely delicious.
Three chicken tenders sitting on a salad made with spinach, onions, peppers, cucumbers, and tomatoes on a white plate.
It was absolutely delish!! I already want to make another batch of the tenders (and these sesame roasted carrots) just so I can have this salad again.
INGREDIENTS
- 1 lb organic boneless skinless chicken breast, cut into strips
- 1 egg
- 1/2 cup almond meal
- 1/4 cup unsweetened shredded coconut (or 1/4 cup more almond meal)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
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| Baked Paleo Chicken Tenders |
INSTRUCTIONS
- Preheat oven to 400°.
- Place almond meal, coconut, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.
- Crack egg into another shallow bowl and whisk.
- One by one, dredge each chicken tender in the egg bowl, wiping off any access and then dip each into the almond meal mixture. Roll until each tender is covered completely. Place the coated tenders on a baking pan lined with parchment paper or a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture. Bake for 20 minutes, flipping the tenders once at the 10 minute mark. When done the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool slightly before serving.
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