Paleo Chicken Tenders (GF, DF)

These paleo chicken tenders are probably one of my all time favorite creations. They are so crispy on the outside, full of flavor, and tender on the inside. Plus they are completely gluten, dairy, grain, and refined sugar free.

Here’s the deal with this recipe. One day during quarantine, I decided to attempt a paleo chicken tender recipe using plantain chips. I really kind of winged it in terms of spices and ingredients and was hoping for the best. The second I took these babies out of the oven, I received a call from a friend. So I went for a walk and we chatted. When I returned, I saw that my family had eaten all but 4 of the chicken tenders. My family absolutely raved about them and keep in mind, two of them have no dietary restrictions. So here we are one week later, and we have made this recipe two more times.

Paleo Chicken Tenders Ingredients

• plantain chips – I used Trader Joe's brand but Terra chips are also great
• arrowroot powder
• chicken breast, thinly sliced into tenders
• lemon juice
• garlic powder
• onion powder
• minced onion
• sea salt
• pepper
• paprika
• cayenne pepper
• eggs

Do yourself a favor and make these babies ASAP. You won’t miss the fried, gluten-filled chicken tenders from a restaurant. They go really well with my rutabaga fries recipe!

Print Recipe

Paleo Chicken Tenders (GF, DF)

Prep Time

20 minutes

Cook Time

22 minutes

Servings

people

Ingredients

Chicken Tender Marinade

• 1.5 lbs chicken breast, thinly sliced into tenders
• 2 tsp lemon juice
• 1 tsp onion powder
• 1 tsp minced onion
• 2 tsp paprika
• dash sea salt
• dash pepper

Plantain Chip Mixture

• 2 bags plantain chips *salted
• 2 tsp onion powder
• 1.5 tsp minced onion
• 1/2 tsp garlic power
• 1/2 tsp sea salt
• 1/4-1/2 tsp cayenne pepper (optional)

The "Flour"

• 1/4 cup arrowroot powder

Beaten Eggs

• 2 eggs, beaten

Prep Time 20 minutes Cook Time 22 minutes Servings people Ingredients Chicken Tender Marinade 1.5 lbs chicken breast, thinly sliced into tenders 2 tsp lemon juice 1 tsp onion powder 1 tsp minced onion 2 tsp paprika dash sea salt dash pepper Plantain Chip Mixture 2 bags plantain chips *salted 2 tsp onion powder 1.5 tsp minced onion 1/2 tsp garlic power 1/2 tsp sea salt 1/4-1/2 tsp cayenne pepper (optional) The "Flour" 1/4 cup arrowroot powder Beaten Eggs 2 eggs, beaten

Instructions

1. Preheat the oven to 375° F
2. Rinse the chicken breast under water and thinly slice into tenders unless you purchased the chicken pre-sliced
3. In a bowl, mix the chicken with the lemon juice, onion powder, minced onion, paprika, sea salt, and pepper. Set this aside to marinate
4. To make the plantain chip mixture, first make the plantain chips into smaller pieces with either a food processor or by hand in a bag (it's much easier with the food processor). In a small bowl, mix in the onion powder, minced onion, garlic powder, sea salt, and cayenne pepper (optional) with the plantain chip pieces
5. Set aside two separate bowls. Fill one with the arrowroot powder and the other with the beaten eggs
6. Place parchment paper over a baking sheet
7. To make the chicken tenders, first coat the chicken in arrowroot powder, then coat it in the egg, followed by the plantain chip mixture
8. Lay the chicken tenders on the baking sheet and bake 20-24 minutes or until the chicken tenders are golden brown
9. Serve with your favorite dipping sauce or as is. They taste best right out of the oven but also reheat well.

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