Ingredients
The following ingredients have 2 Servings
- 1 lb chicken breast tenders
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup paleo ranch seasoning ((linked above in post))
- 1 tsp salt
- 1 tsp pepper
- 2 eggs (- whisked)
- 3 tbsp nut or coconut milk
Instruction
- Preheat your oven to 450 degrees fahrenheit.
- Line a baking sheet with parchment paper and set nearby.
- In a pie tin, or other shallow dish, combine the almond flour, tapioca flour, ranch seasoning, salt and pepper.
- Whisk your eggs in a separate bowl with the milk.
- Pat dry each chicken tender with paper towels.
- Place one of the tenders in the egg mixture and cover completely. It should be well coated.
- Next, dredge the egg covered chicken tender in the flour mixture. Coat it well, pressing the chicken tender down into the mixture.
- Place the coated chicken tender on your parchment lined baking sheet.
- Repeat until all of the chicken tenders are coated and resting on your baking sheets.
- Place your baking sheets in the oven and bake for 9 minutes.
- Remove from the oven, flip the tenders over and bake for another 9 minutes.
- Remove from the oven and serve these yummy baked chicken tenders up!
- We love to dip them in honey mustard, ketchup, or your other favorite sauces.
