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
4
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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