1/2 cup of almond meal – make your own with my method
1/4 cup of coconut flour
1/2 tsp of cayenne pepper powder
1/2 tsp of garlic powder
1/2 tsp of salt
Parchment paper
Baking sheet
2 mixing bowls
Instructions
Get out your chicken tenders – I like to let meat rise to room temperature before cooking to ensure a more even bake. If you want, grab your eggs and let them sit out for a while, too. I think a half hour is a good amount of time.
Preheat your oven to 375 degrees.
Gather all of your additional ingredients and set out 2 small – medium sized bowls, a baking sheet, and parchment paper.
In one small bowl, crack in the eggs and shake in the hot pepper sauce. Whisk this vigorously until the eggs are all combined.
In the other bowl, measure out the almond meal, coconut flour, cayenne, salt and garlic powder. Mix that well.
Line your baking sheet with parchment paper.
I like to set up an assembly line. Place your chicken tenders, followed by the egg mixture, with the almond meal mix following that. I place this all next to the baking sheet.
Dip each tender in the egg and let the excess drip off. Next roll them in the almond mixture, covering them completely and shaking them off after each “dunk”. Place on the baking sheet. When all of the tenders have been dipped and rolled, place the sheet into the oven and bake for 20-25 minutes flipping them at 10 minutes.
You want them to be golden but not brown because we still have to broil.
Put the oven on low broil and bake for 2 additional minutes. Flip again and broil on the other side for 2 minutes to create a nice, crispy crust.