Chicken Tenders {Whole30 & Paleo}

I never thought I would get to a point in my life where having chicken tenders was an acceptable, healthy meal option.

Normally, you would associate chicken tenders with a heavy batter that has been deep fried.

I tried (what seemed like) a million different recipes. Many times they would actually call for cassava flour, and I would try substitute other ingredients for it (coconut flour, almond flour, tapioca flour, arrowroot flour).

None of them tasted quite right. Almond flour always gave the chicken tenders a sandy finish that neither Brad or I loved. One day, I decided to buy Cassava flour and can honestly say I am now cassava flour’s #1 fan.

I buy Anthony’s brand from Amazon and will forever have this as a pantry staple!

Whoever is eating these chicken tenders may actually be disappointed when they learn how healthy they actually are.

Brad and I would consider ourselves chicken finger connoisseurs.

We would both be thrilled to be served these chicken tenders in a restaurant. In fact, there have been numerous occasions where I came home and Brad begged me to make these chicken tenders. They are easy enough to make, and your kids will never know you’re giving them a healthier version of their favorite food.


Print Recipe
Chicken Tenders {Whole30 & Paleo}
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Instructions
  1. Whisk together egg and coconut milk.
  2. Place the sliced chicken breast and egg/coconut milk mixture into a gallon zip lock bag. Make sure to work the egg mixture into the chicken pieces. Set aside. (This mixture should sit coating the chicken for 10+ mins while you make the dry coating).
  3. In a medium bowl, combine cassava flour, coconut flour, and spices. Mix well.
  4. Drain the egg mixture out of the zip lock bag - you can also drain the excess liquid out of the chicken by using a colander. However, if you use a colander, you may need to return the chicken to a new zip lock bag. Don't worry if you can't get all of the excess egg mixture out, it will help the flour stick to the chicken.
  5. I try to add the dry ingredients as evenly as possible. To do this, I lay the ziplock bag on the counter so the chicken is in a single layer. From the opening of the ziplock bag, I'll sprinkle half of the flour mixture evenly over the chicken. I then flip the ziplock over and evenly coat the other side of the chicken with the remaining flour. Zip up the bag and work the flour into the chicken.
  6. Heat a large pan over med-high heat and add a generous coating of avocado oil (you can also use light olive oil or coconut oil).
  7. When the oil is hot, add chicken to the pan. You'll need to make several batches, as you don't want to overcrowd the pan.
  8. When the bottom side of the chicken starts to brown (approx 4 mins), flip the chicken and cook for an additional 3-4 minutes or until the chicken is golden brown on both sides.
  9. Remove the chicken from the pan and place on paper-towel lined plate.
  10. Repeat until all chicken is cooked.
  11. Serve with your favorite homemade ranch. Enjoy!
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