These Chicken Tenders get their crunch from crushed plantain chips, making them totally gluten free, AIP and Paleo friendly!Jump to Recipe
If you have ever missed fast food, you are dreaming of picnics now that it’s spring, or you have children, here’s one for you. Chicken tenders!
These chicken tenders are crunchy, thanks to crushed plantain chips in the breading. Sure, they won’t be exactly like whatever-fast-food-chain, but they will be much, much healthier. They contain no gluten, dairy, soy, eggs, etc., and they are even baked instead of swimming in grease!
Parenthetically, does anyone really know what goes into fast food chicken tenders…? Never mind. I think this is information we should not entertain at present…
A couple of tips:
- Use a roasting rack so that the heat can get under the chicken, too. The coating could get gloppy if you put the tenders straight onto the foil.
- When you dip the chicken in the liquid, let it drain off a bit. We only want enough moisture to make the crumb stick. We don’t want glop!
For dipping, I’ve made an AIP compliant ranch dressing, which I hope you will try on salads, too. It is as close as I could come to the real thing and still be dairy free.
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