On a salad – Top a salad with crispy chicken tenders! The options are endless here – swap any protein out for these chicken tenders or add them to a side salad like this strawberry spinach salad for a complete meal.
In a wrap – Make a wrap by adding greens, any extra veggies, chicken tenders and a sauce. Lunch on the go!
Leftover chicken tenders store really well! After allowing them to cool, store in an airtight container for up to 5 days. To reheat, I like to pop them in the conventional oven or toaster oven for a few minutes so they crisp back up!
1lborganic boneless skinless chicken breast, cut into strips
½cupalmond meal (or almond flour)
¼cupunsweetened shredded coconut (or ¼ cup more almond meal)
Preheat oven to 400°F and coat a baking sheet with parchment paper.
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.
Leftover chicken tenders store really well. After allowing them to cool slightly, store in an airtight container for 5 days. To reheat, I like to pop them in the conventional oven or toaster oven for a few minutes so they crisp back up!