At least once (sometimes twice) a week, Slow Magic and I make chicken tenders. They are one of my all-time favorite foods and I always look forward to it. Now that I think about it, one of the very first recipes I made when I stopped eating grains was for chicken tenders…they are so good! Either way…
side note : Personally, I think it is important to use organic, local (when possible) chicken. I am not going to go much deeper into it but I just want to put it out there. If you are not into that idea that is totally fine, you do you… but if you are curious about organic vs. nonorganic I recommend googling it.
That being said :
Paleo Chicken Tenders
you will need :
- 1.5 lbs chicken tenders
- 2 eggs
- 3/4 cup almond flour
- 1/4 cup sesame seeds
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 teaspoons white pepper
- 1/2 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon basil
- 1/2 teaspoon dried mustard
- 1 tablespoon of olive oil (or less)
Preheat oven to 400° F
In a small bowl (big enough for at least one chicken tender to fit comfortably), whisk eggs and set aside.
In another bowl of the same size, combine almond flour, sesame seeds, salt, black pepper, celery salt, garlic powder, ground ginger, basil, and dried mustard.
Set up a breading station : place the bowl of whisked eggs next to the bowl of the almond flour mixture. Next to that, place a baking sheet lined with parchment paper and brushed with olive oil.
Dip one of the chicken tenders into the bowl of whisked eggs and wipe off any excess.
Next, dip the egg coated chicken into the almond flour mixture, be sure to coat both sides evenly. Place the coated chicken tender onto baking sheet.
Repeat this process with the remaining chicken tenders until they are all on the baking sheet. Bake for 10 minutes, flip, rotate pan and then bake for another 10 minutes (or until the temperature of the chicken reaches 165° F).