CategoryDinner, Lunch, Main Dish

Yields1 Serving

Ingredients for the Chicken:

1 lb free range, boneless, skinless chicken tenders

1 ½ cups almond flour

1 ½ tbsp paprika (plain or smoked, depending upon your preference)

1 tsp garlic powder

1 ½ tsp ground cumin

¼ tsp cayenne pepper

½ tsp ground turmeric

½ tsp black pepper

1 ½ tsp sea salt

¾ cup coconut milk

3 tsp apple cider vinegar

2 cage free eggs or 4 egg whites

coconut oil cooking spray

Ingredients for the Dipping Sauce:

½ cup Primal Kitchen brand avocado oil mayonnaise

½ tbsp raw/local honey

2 tbsp yellow mustard

1 tbsp dijon mustard

1 tbsp grain mustard

1 tbsp honey mustard

2 tbsp Bragg’s apple cider vinegar

pinch of sea salt and black pepper, to taste

First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.

Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.

In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.

While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.

Once the “buttermilk” has rested for 5 minutes - up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.

Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.

Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.

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Ingredients