Paleo Chicken Tenders (GF, DF)
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Paleo Chicken Tenders (GF, DF)
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 22minutes |
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Ingredients
Chicken Tender Marinade
- 1.5lbs chicken breast, thinly sliced into tenders
- 2tsp lemon juice
- 1tsp onion powder
- 1tsp minced onion
- 2tsp paprika
- dash sea salt
- dash pepper
Plantain Chip Mixture
- 2bags plantain chips*salted
- 2tsp onion powder
- 1.5tsp minced onion
- 1/2tsp garlic power
- 1/2tsp sea salt
- 1/4-1/2tsp cayenne pepper (optional)
The “Flour”
- 1/4cup arrowroot powder
Beaten Eggs
Instructions
- Preheat the oven to 375° F
- Rinse the chicken breast under water and thinly slice into tenders unless you purchased the chicken pre-sliced
- In a bowl, mix the chicken with the lemon juice, onion powder, minced onion, paprika, sea salt, and pepper. Set this aside to marinate
- 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
- Set aside two separate bowls. Fill one with the arrowroot powder and the other with the beaten eggs
- Place parchment paper over a baking sheet
- To make the chicken tenders, first coat the chicken in arrowroot powder, then coat it in the egg, followed by the plantain chip mixture
- Lay the chicken tenders on the baking sheet and bake 20-24 minutes or until the chicken tenders are golden brown
- Serve with your favorite dipping sauce or as is. They taste best right out of the oven but also reheat well.