These grain-free chicken tenders are a healthier twist on a classic favorite. Made with a combination of almond flour and coconut flour, these tenders are gluten-free and low in carbs. The chicken is tender and juicy, and the breading is crispy and flavorful. These chicken tenders are perfect for a family-friendly dinner or as a party appetizer. Serve them with your favorite dipping sauce for a satisfying and guilt-free meal.
Ingredients
- - 1 pound boneless, skinless chicken breasts
- - 1/2 cup almond flour
- - 1/2 cup coconut flour
- - 1 teaspoon paprika
- - 1 teaspoon garlic powder
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 2 large eggs
- - Cooking oil for frying
Directions
- Preheat your oven to 400°F (200°C).
- Cut the chicken breasts into strips, about 1 inch wide.
- In a shallow bowl, whisk together the almond flour, coconut flour, paprika, garlic powder, salt, and black pepper.
- In another shallow bowl, beat the eggs.
- Dip each chicken strip into the egg mixture, coating it evenly.
- Then, coat the chicken strip with the flour mixture, pressing gently to make sure it sticks.
- Repeat the dipping and coating process for all the chicken tenders.
- Heat cooking oil in a large skillet over medium-high heat.
- Add the breaded chicken tenders to the skillet, cooking for about 2-3 minutes per side, or until golden brown.
- Transfer the chicken tenders to a baking sheet and place them in the preheated oven for an additional 10-12 minutes, or until the chicken is cooked through and the breading is crispy.
- Remove from the oven and allow the chicken tenders to cool slightly before serving.
- Serve with your favorite dipping sauce and enjoy!
