30-Minute Paleo Chicken Tenders
Crispy, golden chicken tenders — pan-browned, then oven-baked at 425°F — with coconut flour and potato starch breading. Makes 6 servings in 30 minutes.
Servings: 6 -8 servings
Calories: 492kcal
Ingredients
- 3 eggs
- ¼ cup mayonnaise
- 1 cup coconut flour
- ¾ cup potato starch
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon pink Himalayan salt
- 2-3 tablespoon avocado oil
- 2 pounds chicken breast sliced into tenders
Instructions
- Preheat oven to 425 degrees and line baking sheet with parchment paper.
- In a food processor, combine eggs and mayonnaise. Once blended, pour the mixture into a shallow bowl.
- In a medium-sized bowl, add all dry ingredients and whisk until well-combined.
- In a large pan, add avocado oil until the bottom of the pan is completely covered. Turn the burner on to medium heat.
- Dip chicken into egg bath, then in breading, and then place in a heated pan with avocado oil. Flip chicken after about 30-45 seconds. (We are only looking to brown each side, not cook the meat.)
- Move browned chicken to the baking sheet and bake for 15 minutes, flipping halfway through.
- Remove from oven once the chicken is fully cooked. Serve immediately and enjoy!
Nutrition
Calories: 492kcal | Carbohydrates: 30.9g | Protein: 41g | Fat: 22g | Saturated Fat: 6.1g | Sodium: 568mg | Fiber: 7.3g | Sugar: 3.7g