Chicken Tenders with Citrus Glaze by Paleo Cupboard
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Ingredients
  • For the Glaze:
  • ¼ cup raw honey
  • ¼ cup coconut aminos
  • ¼ orange juice (I cut a ¼ out of an orange and squeezed out the juice)
  • 2 tbls lemon juice (from a fresh lemon)
  • 1 tbls extra virgin olive oil
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • For the Chicken Tenders:
  • 1 lb boneless skinless chicken breasts or thighs cut into 8 strips (I used chicken strips)
  • ¾ cup almond flour
  • ½ cup tapioca flour
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • ½ tsp paprika
  • 2 eggs whisked
  • 2 tbls water
  • 1½ cup paleo friendly
Instructions
  1. To Make the Glaze:
  2. Place all glaze ingredients in a small saucepan over medium/high heat. Bring to a boil, stirring to combine. Reduce heat to medium/low and allow to simmer until slightly thickened (about 10-12 minutes). Remove from heat and set aside.
  3. To Make the Chicken Tenders:
  4. Combine the almond flour, tapioca flour, sea salt, ground black pepper and paprika in a medium sized mixing bowl, stirring to combine. Place the two whisked eggs and water in a small mixing bowl and whisk to combine.
  5. Place the fat in a medium skillet on medium/high heat. Working in batches, dip the chicken strips fully into the egg mixture and then fully coat in the almond flour mixture and place in the hot oil. Fry the strips until golden brown (3-4 minutes on each side). Transfer to a paper-towel lined plate and continue with the next batch of chicken strips.
Notes
You can drizzle the glaze over them but I'd eat them right away or you can serve the glaze on the side. You might have to play with the heat a little bit. I kind of sort of burnt my first batch..oopsies...because the heat was too high and the middle of the chicken took longer to cook then the almond flour mixture. So, be careful!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2014/10/08/chicken-tenders-with-citrus-glaze/