Description
These Coconut Flour Chicken Tenders are a flavorful, gluten-free alternative to traditional breaded chicken, featuring a crispy coating made from coconut flour and Parmesan. Baked and broiled to perfection, they make a delicious and healthy snack or meal.
Ingredients
Units
Scale
Ingredients:
- 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
Instructions
- Mix Dry Ingredients: On a plate or shallow container, mix coconut flour, Parmesan and spices with a fork.
- Prepare Chicken: Pour olive oil (or beaten egg) in a 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.
- Coat and Arrange: Ensure each tenderloin is completely covered with coating then place on a rack inside a shallow baking pan. Spraying extra olive oil on top prevents dry coating.
- Bake: Bake at 400°F for 10-12 minutes then flip each tenderloin.
- Continue Baking: Continue baking for an additional 10-12 minutes.
- Broil for Browning: 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)
- Serve: Eat plain or dip in your favorite sauce.
Notes
- The Parmesan, garlic powder, and onion powder are optional but add extra flavor.
- Spraying extra olive oil over coating helps prevent dryness.
- Broiling briefly at the end ensures a nicely browned, crispy exterior.
- Can be served plain or with your favorite dipping sauce.
