Coconut Crusted Baked Chicken Tenders

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". 

flaxeggcoconutcrustedchickentenders
 Paleo, Gluten-free, and Dairy-free! 

Paleo, Gluten-free, and Dairy-free! 

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) 

Ingredients: 

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.) 

Directions: 

-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! 

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