Coconut Flour Chicken Tenders

• Gluten free

• Meat

  • 1 lb Chicken tenderloins

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Baking & Spices

  • 1/2 tsp Black or white pepper
  • 1/4 cup Coconut flour
  • 1/2 tsp Kosher or natural sea salt
  • 1/4 tsp Paprika, ground smoked

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 2 tbsp Parmesan, grated

Found on lowcarbyum.com

Description

Directions

• 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.
• 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. (Youll need to flip the tenders again to brown each side using the broiler)
• Eat plain or dip in your favorite sauce.

Nutrition