Description
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!
Ingredients
- 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
Instructions
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Preheat the oven to 425F and line a large baking sheet with parchment paper.
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Cut the chicken breasts into strips, aiming to make them relatively the same size.
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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.
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Using one chicken strip at a time, starting with the coconut flour coat the meat until fully covered.
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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.
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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.
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Take them out and let them cool for 5 minutes before enjoying with your favourite side.