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!
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.
Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins
Prepare 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.
2
Dip 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.
3
Place breaded chicken tenders in the refrigerator for 30 to 60 minutes. This step will help your breading to stick to your chicken.
4
Preheat 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.
5
While 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.
6
When 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.
7
As 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.
Prepare 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.
2
Dip 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.
3
Place breaded chicken tenders in the refrigerator for 30 to 60 minutes. This step will help your breading to stick to your chicken.
4
Preheat 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.
5
While 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.
6
When 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.
7
As soon as you remove the chicken from the oven, baste them with the remaining sauce and serve!
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner
