Baked Paleo Chicken Tenders with Shredded Coconut
Sweet, crunchy, almond flour based baked chicken tenders that are satisfying, Gluten-free, and Paleo!
Servings: 6 servings
Ingredients
- 1.5 pounds chicken
- 1/2 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 1/2 Tbs paprika
- 1/4 tsp cayenne pepper
- 1/8 tsp nutmeg
- salt to taste
- pepper to taste
- 1 egg whisked
Instructions
- Preheat the oven to 375 degrees.
- Grease a cookie sheet with a little olive oil. I like using a silicone basting brush to evenly brush the olive oil onto the cookie sheet.
- Whisk one egg in a bowl and set aside.
- In a large bowl, mix the almond meal, shredded coconut, paprika, cayenne pepper, salt, pepper, and nutmeg in a bowl.
- Take one piece of chicken and dunk it in the egg, then dunk it in the coconut mixture and place it on the cookie sheet. Repeat with the rest of the chicken.
- Bake for 25 minutes or until it looks golden brown and crispy/dry.
Notes
- You can add a wide variety of spices to the almond flour shredded coconut mixture. Garlic powder, onion powder, chili powder, and Italian seasoning all work great here.
- Instead of almond flour, you can use cashew flour or any other nut flour.
Nutrition
Calories: 360kcal | Carbohydrates: 4g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 93mg | Potassium: 282mg | Fiber: 2g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg