• 1 pound organic chicken tenders
  • 1/3 cup coconut flour
  • 1 egg
  • 1 T unsweetened almond/coconut milk
  • 1 cup almond flour
  • 1/2 tsp each of sea salt and garlic powder
  • 1/4 tsp black pepper
  • pinch of cayenne pepper

Cooking Instructions

  1. Grease or line another baking sheet
  2. Use three shallow dishes: add the coconut flour to one, crack the egg and whisk with the milk in the second and add the almond flour + seasonings to the third
  3. Dip 1 chicken tender in the coconut flour to coat, dip in egg and let any extra egg drip off and then coat in the almond flour mixture
  4. Add to lined baking sheet; repeat for all chicken tenders
  5. Add both the potatoes/chicken baking sheets to the oven and set for 10 minutes
  6. Flip the chicken tenders after 10 minutes and toss the fries; set for another 5-10 minutes
  7. Remove chicken from the oven and contin