Ingredients
Directions
Preheat the oven to 400 degrees F (204 degrees C). .
Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast).
Season both side with sea salt and black pepper. Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
Ingredients
Directions
Preheat the oven to 400 degrees F (204 degrees C). .
Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast).
Season both side with sea salt and black pepper. Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.