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!
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!
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.