The Whole30 recipe testing has begun!! Starting a Whole30 in January means the planning must start now! Everything I have read says that planning ahead is the most important thing to be successful. I also need to start slowly eating whole30 approved stuff in between all of the sugary stuff I can’t seem to keep my hands off right now. My sister just had a fabulous birthday party last weekend and we had lots of yummy treats and wine! It’s occasions like that where I love to enjoy myself and not feel guilty about having a brownie. Those sweets just make me eat even better the next day and become what balance is all about. For these tasty tenders I looked to my pantry. I had almond meal and coconut flour on hand and saw breading written all over it! I am thinking this would also be a great breading on a gluten-free chicken Parmesan. There are infinite options really!
First make the breading and line it up with your tenders and eggs.
Cooking these in a pan with a little olive oil is the best way to keep them a little crispy!
1/2 -1 teaspoon salt (depending on how salty you like things)
1 teaspoon pepper
1/4 teaspoon smoked paprika
salt & pepper
In a shallow bowl combine almond meal, coconut flour, garlic powder, salt, pepper & smoked paprika. Liberally sprinkle salt and pepper on both sides of the chicken tenders. In a small bowl scramble up 1 egg. Dip the chicken tenders in the egg, then roll them around in the breading mixture. Press the mixture all over the chicken and then shake off the excess. Place a large skillet over medium high heat. Add 1 tablespoon of oil to the pan. Once oil is hot, add a few tenders and cook for about 3 minutes on each side. Continue with the rest of the tenders and serve with some paleo ketchup!