Keto Coconut Curry Chicken Tenders

• Gluten free

• Meat

  • 24 oz Chicken thighs
  • 1/2 cup Pork, rinds

• Produce

  • 1/2 tsp Coriander
  • 1/2 tsp Ginger, ground
  • 1 1/2 tsp Mango extract
  • 1/4 tsp Onion powder
  • 3/4 tsp Powdered garlic

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Ketchup, sugar free
  • 7 drops Liquid stevia
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 tsp Curry powder
  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

• Dairy

  • 1/4 cup Sour cream

Found on ruled.me

Description

Directions

• Pre-heat oven to 400F. Get a cookie sheet with a wire rack ready.
• In a shallow bowl or plate with lips, beat an egg. Debone chicken thighs with skin on, then cut chicken into strips.
• In large resealable plastic bag, place pork rinds, coconut and spices. Add chicken and shake.
• Place tenders on wire rack and bake for 15 minutes. Flip each tender, them bake for 20 minutes more.
• Combine all sauce ingredients and mix together. Serve with chicken tenders.