These Chicken Tenders get their crunch from crushed plantain chips, making them totally gluten free, AIP and Paleo friendly!
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.
Happy munching!
💗,
Wendi
AIP Chicken Tenders
Course: MainCuisine: AIP, PaleoDifficulty: Medium4
servings15
minutes30
minutesThese Chicken Tenders get their crunch from crushed plantain chips, making them totally gluten free, AIP and Paleo friendly!
Ingredients
2 C. plantain chips w/sea salt, such as Terra
2 T. cassava flour
2 t. onion powder
1 t. garlic powder
1 t. sea salt
1 C. coconut milk
3 T. apple cider vinegar
1 lb. organic chicken tenders
Directions
- Pre-heat oven to 375 degrees. Line roasting pan with foil. Place a roasting rack on top. (If you don’t have a roasting rack, you could use a cooling rack, in a pinch.)
- Process the first five ingredients in a food processor until it is a fairly fine crumb. Empty into a bowl.
- In another bowl, combine coconut milk and vinegar.
- One by one, dip chicken tenders first in the liquid, then the crumb. Place them on the roasting rack.
- Bake for 25-30 minutes to desired doneness and color.
Notes
- Please do 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!
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I have a toaster oven that doubles as an air fryer. Thinking it may be a great way to cook these crunchy little beauties 😉
YES! Please let me know if they work that way. I’m sure others would have the same question, and as I do not have an air fryer, folks might want to hear from you! 😀
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Yippee! Finally an AIP recipe that prompted a, “Wow, you can make this anytime!” response from my husband. Really easy and tasty. Thanks so very much!
Hi, Laurie! Your comment has made my day! Thank you so much for taking the time to write to me. I’m so glad these passed the husband test! 😄
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Do you have the nutritional values for this dish? I made them tonight and they were so good, but I’m tracking my numbers for my Dr. Thanks!
I do not, but I think there are some programs out there that you can run for recipes…? Maybe? I’m so glad you liked them! Yay!
Well, this one just inched its way into our top 5 Wendi’s AIP recipes! (And at this point, I’ve probably made a good 20 of your recipes!) Husband and I loooooved the chicken, AND the ranch dressing! Thanks again, Wendi!
Yippeeeeee! This is such a happy message! Thank you! 😀
What could I use as a substitute for Cassava Flour? I live in Spain and can’t seem to find it. I am hoping to make it tonight for New Years Eve!
Hi, Susie! Just getting back to my work after the holidays. I’m sorry I missed this before your NYE celebration. If I had to make a sub, I might try tapioca flour, but I don’t know how it would work. Did you make them? If so, what did you sub? How did it go?
For the coconut milk, would like, a blend from the dairy substitute section work like a coconut and water blend? Or should I be looking for just coconut milk, you know, something not blended and not with a fancy name
Hi, Erik! Hmm. I think this recipe needs a coconut milk with substance, otherwise the crumbs won’t hold. If I were making a Paleo (not AIP) recipe, I would use egg, but that’s a no-go for AIP. I needed something for the crumbs to really grab onto. I suggest a full fat coconut milk. Thai Kitchen has a “simple” version that comes in a carton, not refrigerated, but on the shelf. Native Forest has one without gums, too, that comes in a can. Maybe give those a try?