Last week I wanted chicken tenders. I was convinced I could make them sans the breading, and also keep them gluten-free and low-glycemic. Low-glycemic means that they won’t spike your blood sugar like a “breaded” chicken tender might. When you can keep your blood sugar stable, you can keep your mood stable and avoid cravings later in the day. Bon appetit!
- Organic (or local) chicken tender strips– I bought organic chicken breasts from Whole Foods, precut into tenders. You could also use two chicken breasts and cut them into strips, about 2 inches wide and a 1/2 inch thick.
- Coconut Flour
- Eggs (organic or local are best)
- Unsweetened shredded coconut
- Salt and pepper
- Coconut oil
- Preheat your oven to 350 degrees, and place a non-stick cookie sheet lined with tin foil inside.
- Place 2 tablespoons of coconut oil in a sauteeing pan on your stove top and turn on to medium heat.
- Lay out three bowls or pans in this order: One with coconut flour, one with eggs- beaten, one with unsweetened coconut shreds.
- Season the chicken tenders with salt and pepper.
- Coat the chicken in the coconut flour, then the egg, then the unsweetened coconut sheds and pop in the pan.
- Cook each side for about 3 to 4 minutes, until coconut begins to turn golden, then transfer to the cookie sheet in the oven to finish for about 5 minutes.
- Add salt (if necessary) to taste, and enjoy!
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