Paleo Chicken Strips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • 1½ - 2 lbs boneless skinless chicken tenderloins
  • ⅓ cup coconut flour
  • 3 large eggs
  • 2 tbsp nut milk (I used cashew)
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
Instructions
  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Grab three shallow bowls. Add the coconut flour to one bowl. Add the eggs and nut milk to another bowl and whisk until combined. Add the almond flour, tapioca flour, salt and pepper, garlic powder, onion powder, and paprika to the third bowl. Mix well.
  3. Individually dip each tenderloin in the coconut flour, fully coating both sides. Transfer the tenderloin to the egg mixture and coat on both sides letting any excess run off. Transfer the tenderloin to the almond flour mixture and fully coat on both sides. Place the tenderloin on the baking sheet. Repeat this process until all tenderloins are coated.
  4. Place the baking sheet in the oven for 10 minutes. Flip each piece of chicken and cook for an additional 10 minutes.
  5. Optional: raise the oven temperature to 500 degrees and bake for an additional 5 minutes to get more of a golden brown color.
  6. Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/04/04/paleo-chicken-strips/