Chicken Tenders

2012-01-13
  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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• Preheat oven to 350 degrees

• Make your mayo if you haven’t and get out two dishes {Mine have edges to them so stuff doesn’t go everywhere!}. In one dish I’d spoon a few tablespoons of mayo {depending on the amount of chicken you have}. In the other dish I’d do a 2 part almond meal one part coconut flour mixture… or even just almond meal with a dusting of coconut flour. If you don’t have coconut it is 100% fine, just use almond meal. It will still taste amazing!

• In each dish make sure it’s seasoned so salt pepper whatever your favorite seasoning is, you want to make sure you’re adding flavor at every possible step.

• Have a baking dish {If you have a wire rack use that in it too, it’ll help not make them soggy} right next to you and go to town. Take the chicken tender, dredge in the mayo {so it’s pretty coated} and then in the almond meal mixture and onto the rack.

• Bake for 20-30 Minutes, let them cool for a minute and you’re good to go!

Ingredients

  • Chicken Tenders
  • Paleo Mayo
  • Almond meal / crumbs
  • Coconut Flour
  • Your favorite Seasonings
  • Salt + Pepper

Method


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Recipe Comments

Comments (2)

  1. posted by Melissa on January 13, 2012

    I like to mix together some dijon mustard, honey and cayenne pepper in a bowl, dunk the chicken tenders in that and then dredge in straight-up almond meal. Not a fan of the grittiness of coconut flour, myself.

  2. posted by Lynne on September 20, 2012

    I just did what Melissa said above w/mayo I had made w/ a little Dijon & my whole family loved these! They turned out super tender & juicy- I will have to fiddle w/ seasoning- I just used some Tony Cachere (sp.?) seasoning.-I ate them w/o ketchup or any other sauce.

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