August 22, 2017
These sweet and mildly spicy chicken tenders are gluten free, dairy free and paleo friendly! We suggest adding a side of healthy coleslaw. Ours contains broccoli, carrots and cabbage with a homemade dairy-free dressing.
If you prefer a spicier chicken, just add more hot sauce!
Sweet & Spicy Chicken
1 1/2 cups Super-Fine Almond Flour, blanched whole almonds
Sweet & Spicy Sauce
1Prepare 3 bowls. One contains the tapioca flour. The second contains your eggs whisked with a splash of water. The last bowl contains your almond flour, sea salt and pepper mixed well.
2Dip the chicken tenders in the tapioca flour bowl, the egg bowl and finish with the almond flour. Place on a cookie sheet lined with parchment paper. I recommend using FSC Certified Parchment Baking Paper by If You Care. To give my tenders space, I used two baking sheets.
3Place breaded chicken tenders in the refrigerator for 30 to 60 minutes. This step will help your breading to stick to your chicken.
4Preheat your oven to 425 degrees and cook sweet and spicy chicken tenders for 25 minutes. I tested mine with a thermometer starting at 20 minutes to make sure I didn't overcook them.
5While your tenders are cooking, mix your sauce ingredients in a small frying pan over high heat. Once the ingredients have started to boil, remove from heat and set aside.
6When your chicken has finished cooking, remove from oven and set the oven to broil. Dip each tender in the sauce and place back on your baking sheet. Return them to the oven for a couple minutes until the sauce has caramelized on your chicken.
7As soon as you remove the chicken from the oven, baste them with the remaining sauce and serve!
I find 1 pound of chicken tenders is enough for three servings. Next time I prepare this dish, I will be using 2 pounds of tenders. With the leftover sauce and breading, I shouldn't have to add much more to the ingredients.