Want a kid friendly / challenge friendly dinner idea? This is it! Kids of all ages will love these chicken tenders,
Ingredients:
- 1 package of chicken strips (about 1lbs) or 2-3 chicken breasts, cut into strips.
- 1/3 coconut flour
- 1/3 cup almond meal
- 3/4 cup unsweetened shredded coconut
- 3 tbsp. coconut milk or unsweetened almond milk
- 1 egg
- paprika
- salt
- pepper
Preheat over to 400F. In a shallow bowl combine coconut flour with 1/2 tsp. salt, 1/4 tsp. pepper and 1 tsp. paprika. In another bowl, beat egg, and combine the milk. In the third bowl, combine the almond meal, shredded unsweetened coconut, and 1/4 tsp. salt. Dry chicken tenders well with paper towel, Coat with coconut flour mixtures and shake off excess. Dip in egg mixture and shake off excess. Roll in shredded coconut mixture until fully coated and place on baking sheet lined with parchment paper or tin foil. Repeat until all chicken tenders are "breaded" and then bake for 10 mins. Flip the tenders and bake for an additional 10 minutes, or until golden brown.
NOTE: This recipe can easily be doubled based on the amount of chicken you are coating.
Ingredients:
- 1 package of chicken strips (about 1lbs) or 2-3 chicken breasts, cut into strips.
- 1/3 coconut flour
- 1/3 cup almond meal
- 3/4 cup unsweetened shredded coconut
- 3 tbsp. coconut milk or unsweetened almond milk
- 1 egg
- paprika
- salt
- pepper
Preheat over to 400F. In a shallow bowl combine coconut flour with 1/2 tsp. salt, 1/4 tsp. pepper and 1 tsp. paprika. In another bowl, beat egg, and combine the milk. In the third bowl, combine the almond meal, shredded unsweetened coconut, and 1/4 tsp. salt. Dry chicken tenders well with paper towel, Coat with coconut flour mixtures and shake off excess. Dip in egg mixture and shake off excess. Roll in shredded coconut mixture until fully coated and place on baking sheet lined with parchment paper or tin foil. Repeat until all chicken tenders are "breaded" and then bake for 10 mins. Flip the tenders and bake for an additional 10 minutes, or until golden brown.
NOTE: This recipe can easily be doubled based on the amount of chicken you are coating.