This spiced chicken tender recipe is an absolute favourite of mine, and they are such a quick and easy weeknight meal to put together in a hurry. They are also very versatile and you can change the spices or the breading ingredients to make them up just the way you like them. This is also a good recipe to make ahead and freeze for busy weeknights when you don’t have time to prep a full meal. The three-step breading process may seem a bit daunting, but I promise it’s really simple to do.
I’ve made this recipe countless times and another way I’ve found to save time is to pre-make the almond meal/spice mixture and keep it in a jar in your fridge (it’s a good habit to keep all your nuts, seeds and nut flours in the fridge to keep them from going rancid). It’s also nice to have some extra pre-made available in a jar just in case you start to run out by the last couple of tenders you’re breading. Nothing worse than needing to get those spices back out to make just a bit more of the breading mixture to continue. Speaking of spices, let’s chat about good quality spices.
Using good quality organic spices is an important factor in creating delicious recipes, and stocking up on a few staples like the ones used in this recipe is always a good idea. And yes, I did say ORGANIC spices, and here’s why it’s important.
- Almost all spices that are imported into the US are chemically sterilized with chemicals that are banned in Europe and should not be used in our food either.
- Spices that are not organic could be contaminated with chemical fertilizers.
- Non-organic spices can have all sorts of additives and non-food substances such as hydrogenated oils.
- Look for spices that are non-irradiated. Irradiation is a process where spices brought into the country undergo radiation that is meant to extend the shelf life of the product and kill any micro-organisms or bacteria in the spice. Although this sounds like a good idea, it also kills the beneficial qualities of the spice, and basically makes them nutrient dead.
- Organic spices are so much more flavourful, and actually ADD more nutrients and medicinal qualities to your food.
If you’re new to organic foods don’t let this overwhelm you. I would recommend starting slowly and replace your spices with good quality organic ones from your local health food store as they run out. You will definitely notice the difference in the flavour quality of your food, and a little will go a long way. Start with the ones you use the most often and replace the others as you need them.
Alrighty, enough about organic spices and on to the recipe! This recipe is on repeat in my house and I like to pair it with a big salad or some roasted veggies. You can also enjoy them with some homemade BBQ sauce or Ketchup (recipes to come soon!). Enjoy this one my friends and tag me on Instagram @amandamillernutrition if you make them yourself.
The perfect weeknight meal even if you’re pressed for time. These are gluten-free, dairy-free, and packed with flavour. Pair them with a kale salad, or some roasted veggies for a complete meal. These are an absolute staple in my house and I’m sure they’ll be in yours too!
- 2 organic chicken breasts
- 1/2 cup coconut flour
- 1 cup almond meal/flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- 1/2 tsp sea salt
- 2 eggs
- 1 tbsp coconut milk
Preheat the oven to 425F and line a large baking sheet with parchment paper.
Cut the chicken breasts into strips, aiming to make them relatively the same size.
Prepare three separate medium bowls using the first bowl for the coconut flour, the second bowl for the whisked eggs and coconut milk, and the third bowl for the almond flour and spices.
Using one chicken strip at a time, starting with the coconut flour coat the meat until fully covered.
Now dip the chicken into the egg mixture until fully coated, and finish by rolling it in the almond flour/spice mixture until there are no wet spots showing.
Spread the chicken tenders evenly on the baking sheet and bake for 10 minutes. Take them out, flip them over and bake for another 5 minutes.
Take them out and let them cool for 5 minutes before enjoying with your favourite side.