Paleo Baked Chicken Tenders
According to my husband, these turned out quite well! It was a dabble in trying to create more "meat" friendly recipes. Clearly as you can see by reading my blog and recipes that I do not eat meat, however that doesn't mean I don't prepare it. My husband is a huge fan of all types of meat, poultry and I do make it for him on the reg! This recipe was inspired by him wanting to eat chicken fingers - don't ask me why he had a craving but he was ready to order from the kids menu using our baby as an excuse to eat them! Rather than him going that route, I decided I needed to try a new chicken recipe - and a healthy one at that - to help him satisfy his cravings:)
I clearly didn't want to fry them, or use flour in the traditional sense so I tried to make them as clean as possible but also wanted him to enjoy them. This recipe actually tuned out well, had I not been putting our baby to bed as they were supposed to come out of the oven! He tends to forget about this sort of thing and even though I reminded him he just always get sidetracked and forgets about food in the oven. Either way, he ate them and really enjoyed them but said he should've taken them out of the oven a tad earlier. So this recipe calls for less oven time than I actually used!
I really hope you enjoy! I unfortunately did not try them as I don't think chicken would bode well with my system after 20 years of not eating meat or poultry so I'm using his word for the taste!
- 1 cup almond or coconut flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
- 2 lbs organic boneless chicken tenders
- 3 organic eggs
Preheat oven to 350 degrees. While you are waiting for the oven, mix your eggs and use your egg mixture to coat each chicken tender. Have your dry ingredients mixed (coconut, flour, Italian seasoning, salt, pepper, and paprika. Dip you chicken tenders in the eggs then into the dry mixture. Coat each tender well!
Place on baking sheet. I covered mine with tin foil to keep it clean and coated the foil with olive oil Bake for approx 25-30 minutes or until lightly golden brown.