Easy Baked Paleo Chicken Tenders

By á-39383

Ingredients

• for chicken
• 2 pounds chicken tenderloins
• 1 cup blanched almond flour (I use Honeyville)
• 1 tablespoon flax meal
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon poultry seasoning
• ground black pepper to taste
• 2 eggs
• olive oil, in a sprayer
• for sauce
• 3 tablespoons runny honey
• 2 tablespoons Dijon mustard (I use Annie’s Naturals)

Preparation

Step 1

for chicken
Preheat oven to 425 degrees (F) and line 2 large baking sheets with parchment paper.
In a pie plate or another shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
In another small mixing bowl, lightly beat the eggs.
Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
Divide the breaded chicken tenders up between the 2 baking sheets and lightly spray with olive oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F).
Transfer the chicken tenders to a platter and serve immediately, or at room temperature.

for sauce
In a small mixing bowl, whisk together the honey and Dijon. Serve immediately or place in the refrigerator for later use.