“These keto coconut flour chicken tenders are paleo and gluten free. Enjoy them plain or dipped in your favorite sauce. Unbelievably good!” Keto Coconut Flour Chicken Tenders – You must try this recipe.
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- 1/4 cup coconut flour
- 2 tablespoons grated Parmesan optional
- 1/2 teaspoon kosher or natural sea salt
- 1/2 teaspoon ground cumin
- 1/4 – 1/2 teaspoon ground smoked paprika
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- 1/2 teaspoon black or white pepper
- 1 pound chicken tenderloins 6-8 pieces
- 1/4 cup olive oil or a beaten egg
- On plate or shallow container, mix coconut flour, Parmesan and spices with a fork.
- Pour olive oil (or beaten egg) 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 to prevent dryness.
- 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 400°F 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.
- Makes 6 chicken tenders
- Enjoy! 🙂
- To make in an air fryer, cook for approximately 8 minutes at 360°F (180°C).
- Adjust seasoning to suit taste.
- For Paleo, nutritional yeast is a great sub for the Parmesan cheese.
Per Serving: 353 calories; 15.6 g fat; 8.2 g carbohydrates; 47.3 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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