Whole30 Chicken Tenders
Ingredients
The chicken
-
1½
pounds
boneless, skinless chicken breasts
-
½
cup
dill pickle juice
-
1
large
egg
The breading
-
⅔
cup
almond flour
-
½
cup
coconut flour
-
¾
teaspoon
salt
-
½
teaspoon
onion powder
-
1
teaspoon
paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
freshly ground black pepper
-
as needed
spray
refined coconut oil or avocado oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine chicken strips and pickle juice in an airtight container or sealable plastic bag, refrigerate for at least 1 hour, preferably overnight.
- Drain and discard the pickle juice.
- In one shallow bowl, add the beaten egg, and in another bowl, mix almond flour, coconut flour, salt, onion powder, paprika, garlic powder, and pepper.
- Dip each chicken tender in the egg, then coat it in the flour mixture, shaking off any excess.
- Place the breaded chicken tenders on the baking sheet.
- Bake for 14 to 16 minutes, optionally spraying with oil halfway through for extra crispiness.
- Serve warm with compliant dipping sauces.
Nutrition Facts (estimated)
Servings
4
Calories
263
Total fat
13g
Total carbohydrates
16g
Total protein
20g
Sodium
995mg
Cholesterol
83mg
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