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Chicken Tenders Recipe

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This recipe for Chicken Tenders, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Steber


1 1/2 lb. chicken (preferably organic)
1/3 c. coconut flour
2 eggs
1 tbsp. cashew milk (or other non-dairy milk)
1 c. almond flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp cayenne (optional)

Preheat oven to 425 and line a sheet tray with parchment paper. Set aside.

Get out 3 shallow, flat-bottomed dishes. This will be your breading station.

Put the coconut flour in the first bowl.

Crack the eggs in the second bowl and add the cashew milk. Whisk until combined.

Place the almond flour, salt, pepper, garlic, onion and cayenne in the third bowl. Mix until all seasonings are well incorporated.

Taking on strip at a time, dip it in the coconut flour and make sure it is fully coated. Then dip it in the egg mixture and let any extra drip off. Then dip it in the almond flour mixture and make sure it is fully coated with no wet spot showing.

Place it on the sheet tray and repeat with remaining tenders.

Spray with pure olive or coconut oil if you have it. This will help them brown.

Bake for 10 minutes, then flip them over and bake for 5 more minutes.

OPTIONAL: Turn the oven to 500 and bake for an additional 5 minutes to brown the outside.

Dip in catsup or ranch dressing that's dairy free, free from sugar and vinegar too!




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