Paleo ‘Everything-But-The-Bagel’ Chicken Tenders

Anyone else feel like they are eating chicken all the time? I mean it makes sense – it’s a super easy-to-prepare lean protein that pretty much works in any meal. 

But man can it get boring. Some of my favorite ways to eat chicken are rotisserie chickens with the skin on so you get all that great collagen. But when it comes to what’s easy to pick up and cook yourself, chicken breasts always seem to end up in my grocery cart. 

Which is why I have been LOVING this recipe for (literally) spicing up chicken. And when I really like something, I make it week after week. And since I’m going on week 4 of meal prepping this, I figured it was time to share the recipe.

These paleo chicken tenders are great on their own (like literally dipped in ketchup) and great in salads. They also re-heat well on the stove top to stay crispy. Plus who doesn’t like feeling like a little kid eating chicken tenders?

Made with almond flour and shredded coconut, you’re not only getting an addicting “breading” but you’re getting extra fiber and healthy fat with your protein (totally keto-friendly).

Depending how spicy you want these, you can add more cayenne (you’ll definitely notice the heat in the after taste) and trust me, you definitely want to include the Trader Joe’s Everything But The Bagel Seasoning.

WHAT YOU NEED

• 3/4 – 1 lb chicken tenders (breasts cut into strips) (go for organic & pasture-raised if you can)
• 1 egg
• 1/2 cup almond flour
• 1/3 cup unsweetened shredded coconut
• 1/2 tsp cayenne (this gives it the heat – add more for more spice)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp pink salt
• 1.5 tsp Trader Joe’s Everything But The Bagel Seasoning (if you don’t have this on hand, add 1/4 tsp more salt) 

HOW TO DO IT

1. Preheat the oven to 400 degrees
2. In one bowl, whisk the egg; in an another bowl combine the almond flour, coconut, and spices
3. Using dip each piece of chicken in the egg mixture, then carefully transfer to the spice mixture and roll the chicken to coat thoroughly*
4. Place each coated chicken tender on a baking rack (on top of a baking sheet)
5. Optional (but highly encouraged) top with more Everything But The Bagel Seasoning 
6. Bake for 20 minutes at 400 degrees, flipping sides half way through
7. After 20 minutes, turn up to broil for 2-3 minutes to make them crispy and golden 

AIR FRY VERSION*

• Once coated in the ‘breadng’, place a single layer of chicken tenders in the air fryer – cook at 400 F for 12 minutes – 6 minutes each side, flipping half way through 

*As always, when handling raw chicken be very careful not to spread bacteria – throughly disinfect surfaces, cooking utensils and hands after handling. Also be sure to check the internal temp of the chicken is at least 165 degrees after cooking

What are your go-to proteins? Do you have a favorite way of preparing them?