Lately, I have been seeing chicken tenders everywhere on my feed and I finally caved and made some recently. In a lot of the recipes, the "dredge" that you dip the chicken in before the coconut contains eggs and I was thinking of how I can make this recipe WITHOUT using eggs. This motivation stemmed from paying good money for my eggs and I rather eat them versus use them as an ingredient. I get these amazing pasture-raised eggs added to my CSA every week and while my veggies are super affordable (full box for $30.00), my eggs are not ($7.50 for 12). I had some flax meal on hand which leads to how I made my "egg substitute".
So how did I make an egg substitute? I made it with flax meal! Also known as, "flax-egg" is a great egg replacement for vegetarians, vegans and meat eaters alike. It contains a good source of fiber and omega-2 fatty acids. Two things we all tend to need more of.
How to make a "flax-egg".
Making a flax-egg only take two steps and two ingredients.
1. Per 1 egg equivalent, add 1 Tbsp. of ground flax meal and 3 Tbsp. of water.
It is that easy!
recipe (serves 3-4)
For the chicken tenders:
-1 lb. of boneless skinless chicken breast or thighs (I have done it with both and they both came out great!)
-1 cup coconut flour
-1 tsp. garlic powder
-1 Tbsp. oregano
-1/2 tsp. cayenne pepper
-2 Tbsp. flax meal
-6-8 Tbsp. of water
-2 Tbsp. mustard
-1 cup unsweetened coconut flakes
For spicy aioli:
-1/2 cup organic avocado mayo
-1 Tbsp. lemon juice
-1/2 tsp. black pepper
-1/2 tsp. smoked ghost pepper chilies (*Can sub in any peppers or hot sauce you like.)
-Pre-heat oven to 350 degrees F.
-Prep the chicken by cutting the chicken into about 2 inches by 2-inch pieces. I find that you do not need to be too exact but try to make them look like chicken tenders and easy to eat with two bites.
-Start your "dredging station": Place the coconut flour, garlic powder, oregano, cayenne, in one bowl.
-In another bowl, add 2 Tbsp. flax meal, 2 Tbsp. mustard and 6 Tbsp. of water. Let sit. If the mixture looks very thick, add about 2-4 more Tbsp. to thin out a bit.
-Add 1 cup of unsweetened coconut flakes to the last bowl.
-Start assembling the chicken, by adding 1 piece of chicken into the coconut flour mixture, then the dredge, and then the coconut flakes. Repeat until all the chicken is fully prepped. Add it to a foil-lined cookie sheet.
-Set a timer for 30 minutes and place the chicken in the oven. Halfway at 15 minutes, take the chicken out and flip them over.
-Once the chicken has baked for 30 minutes. Set the oven on "BROIL" and broil on each side for 2-3 minutes. Be extra cautious, this can brown to burn in 0 to 60. Once brown on both side, take it out. Try to eat within the next 30 minutes.
-The last step, mix all of the aioli ingredients in a bowl and mix well. You can use this to dunk the chicken in for a little sauce. Spicy and delicious!