Paleo Chicken Tenders
Paleo chicken tenders that are actually crispy! These are incredibly delicious, easy to make, and coated in coconut flour, cassava flour, and a few simple spices. The perfect family-friendly weeknight dinner!
Prep: 5Cook: 18Total: 23 minutes
Servings: 6 1x
Ingredients
- 2 lbs chicken tenderloins
- 2 large eggs (or 3 medium eggs), whisked
- ½ cup cassava flour
- 2 tablespoons coconut flour
- 1 teaspoon fine grain sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 6 tablespoons avocado oil, divided
- Primal Kitchen Foods ketchup, for serving
Instructions
- In a medium bowl, whisk the eggs together. In a separate medium bowl, whisk together the cassava flour, coconut flour, sea salt, smoked paprika, garlic, onion, and black pepper.
- Dip each chicken tender into the egg wash, then dip each tender into the flour mixture and coat both sides. Transfer the coated chicken tenders to a clean plate.
- Heat a large skillet over medium-high heat. Add 3 tablespoons of avocado oil to the pan. Once the oil is warm, use a fork or metal tongs to place the chicken tenders in the pan. Fill the skillet as space allows. Be careful not to overcrowd the pan. Cook for 5 minutes, then flip each tender and cook for an additional 3-4 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken tenders from the pan and set aside. Add the remaining 3 tablespoons avocado oil to the pan and cook the remaining chicken tenders.
- Serve warm with your favorite dipping sauce, ketchup, or mustard!
Notes
- Use a cast iron or stainless steel skillet to get really crispy tenders.
- Don’t overcrowd the pan when cooking the tenders. The tenders will cook faster and end up more crispy when given adequate space.
- To make chicken nuggets, use only 1 pound chicken breasts or thighs. Cut your chicken into 1-inch pieces, and dip and coat as instructed. Cook for 2-4 minutes each side, or until cooked through.