Description
These crispy chicken tenders are a healthy, paleo-friendly treat, coated in a flavorful blend of almond and coconut flour, and seasoned with aromatic spices. Fried to golden perfection, they make a delicious option for lunch, dinner, or a snack, and pair well with your favorite dipping sauce.
Ingredients
Scale
- 1 pound of chicken breast, cut into strips
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup coconut oil or avocado oil (for frying)
Instructions
- Start by washing the chicken breast under cold water. Pat it dry with paper towels to remove excess moisture.
- Cut the chicken breast into strips, about 1 inch wide.
- In a medium bowl, crack the two large eggs and whisk them until well combined.
- In a separate large bowl, combine the almond flour and coconut flour. Add garlic powder, onion powder, paprika, salt, black pepper, dried oregano, dried thyme, and cayenne pepper (if using). Stir until evenly distributed.
- Dip each chicken strip into the egg wash, ensuring it is fully coated. Let excess egg drip off.
- Transfer the egg-coated chicken strip to the flour mixture, sprinkle flour over the chicken, and press gently to adhere. Repeat for all strips.
- Let the coated chicken strips sit for about 10 minutes.
- In a large skillet, heat coconut oil or avocado oil over medium heat, about 1/4 inch deep.
- To check if the oil is hot enough, drop a small pinch of the flour mixture into the oil; if it sizzles, its ready.
- Carefully place the coated chicken strips into the hot oil, avoiding overcrowding. Cook in batches if necessary.
- Cook for about 4-5 minutes on one side until golden brown, then flip and cook for an additional 4-5 minutes. Ensure the internal temperature reaches 165°F (75°C).
- Transfer cooked chicken tenders to a plate lined with paper towels to absorb excess oil.
- Prepare a dipping sauce if desired, such as avocado mayo with lemon juice.
- Serve warm with your favorite dipping sauce or alongside fresh veggies or a salad.
Notes
- For extra flavor, marinate the chicken strips in your favorite spices or sauces before coating.
- Adjust the cayenne pepper to your heat preference.
- Ensure the oil is hot enough before adding chicken to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes