Coconut Flour Chicken Tenders – Paleo & Gluten Free
Coconut Flour Chicken Tenders – Paleo & Gluten Free is a gluten free, paleolithic, primal, and ketogenic side dish. This recipe serves 6 and costs 44 cents per serving. One serving contains 220 calories, 11g of protein, and 18g of fat. 807 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of black pepper, garlic powder, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Low Carb Yum. Overall, this recipe earns a rather bad spoonacular score of 29%. Try Gluten Free Paleo Pumpkin Bread with Coconut Flour, Coconut Flour Paleo Pumpkin Mug Cake – Gluten Free, and Paleo Coconut Flour Waffles – Gluten Free Belgian Style for similar recipes.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 teaspoon black or white pepper
1 pound chicken tenderloins 6-8 pieces
1/4 cup coconut flour
1/2 teaspoon garlic powder optional
1/2 teaspoon ground cumin
1/4 - 1/2 teaspoon ground smoked paprika
1/4 cup olive oil
1/2 teaspoon onion powder optional
2 tablespoons grated Parmesan optional
1/2 teaspoon kosher or natural sea salt
Equipment:
baking pan
broiler
Cooking instruction summary:
On plate or shallow container, mix coconut flour, Parmesan and spices with a fork.Pour olive oil in small container. Drench each tenderloin in olive oil then gently press each chicken tenderloin in coconut flour mixture. Spray extra olive oil over the coating until wet.Ensure each tenderloin is completely covered with coating then place on a rack inside shallow baking pan. Spraying extra olive oil on top prevents dry coating.Bake at 400F for 10-12 minutes then flip each tenderloin.Continue baking for an additional 10-12 minutes. To brown the outside, place tenders about 6-inches from top broiler on high and broil each side for about 1 minute. (You'll need to flip the tenders again to brown each side using the broiler)Eat plain or dip in your favorite sauce.
Step by step:
1. On plate or shallow container, mix coconut flour, Parmesan and spices with a fork.
2. Pour olive oil in small container. Drench each tenderloin in olive oil then gently press each chicken tenderloin in coconut flour mixture. Spray extra olive oil over the coating until wet.Ensure each tenderloin is completely covered with coating then place on a rack inside shallow baking pan. Spraying extra olive oil on top prevents dry coating.
3. Bake at 400F for 10-12 minutes then flip each tenderloin.Continue baking for an additional 10-12 minutes. To brown the outside, place tenders about 6-inches from top broiler on high and broil each side for about 1 minute. (You'll need to flip the tenders again to brown each side using the broiler)Eat plain or dip in your favorite sauce.
Nutrition Information:
