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Whole30 Chicken Tenders with Tangy Tahini Dipping Sauce | PALEO, Whole30

Servings: 6
Calories: 485kcal

Ingredients

For the Chicken Tenders

  • 2 lbs chicken tenders
  • 3 eggs
  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch cayenne
  • 2-3 tbsp avocado oil (if pan frying)

For the Tangy Tahini Dipping Sauce

  • 1/3 cup tahini
  • 2 tbsp coconut aminos
  • 2 tsp apple cider vinegar
  • water

Instructions

For the Chicken Tenders

    In the oven*

    • Preheat the oven to 400ºF.  Line a baking sheet with parchment paper and set aside.
    • In one medium shallow bowl, whisk the eggs.
    • In a second bowl, combine the almond flour, coconut flour, and spices.
    • Pat the chicken tenders dry, then dip them into the flour mixture.  Shake off any excess, then dip into the egg mixture to coat.  Dip into the flour mixture one more time, pressing in so the chicken is evenly coated.  Shake off any excess, and transfer to the lined baking sheet.  Repeat with all of the chicken tenders until they are all coated (you may need to do two baking sheets full to fit all of the tenders).
    • Lightly drizzle the coated chicken tenders with avocado oil.  Bake for 10 minutes, then flip the tenders.  Bake for an additional 10 minutes.  Broil the tops for 3 to 5 minutes or until golden brown & crispy.  Season with a little extra salt, and serve hot.

    On the Stovetop

    • Line a couple of plates with paper towels and set aside.
    • In one medium shallow bowl, whisk the eggs.
    • In a second bowl, combine the almond flour, coconut flour, and spices.
    • Pat the chicken tenders dry, then dip them into the flour mixture.  Shake off any excess, then dip into the egg mixture to coat.  Dip into the flour mixture one more time, pressing in so the chicken is evenly coated.  Shake off any excess, and transfer to the plates.  Repeat with all of the chicken tenders until they are all coated.
    • Heat the avocado oil in a large skillet over medium high (I prefer a ceramic non-stick skillet).  Add the chicken tenders a few at a time so the pan isn't overcrowded.
    • Pan-fry the tenders for 4 minutes per side, until the chicken is cooked through and golden brown.  Season with a little extra salt, and serve hot.

    For the Tangy Tahini Dipping Sauce

    • In a medium bowl, whisk the tahini, coconut aminos, and apple cider vinegar.  Add water 1/2 Tbsp at a time until it reaches a consistency you like.  I added about 1/4 cup of water total to mine.  Continue whisking until smooth, then transfer to a small bowl for serving.

    Notes

    • Store any leftover dipping sauce in the refrigerator in an airtight container.  This works great on salads or for dipping fresh vegetables like carrots, bell peppers, broccoli, and celery!  
    • If you don't have coconut flour, you can use almond flour only- just increase to 1 1/2 cups.
    • These are the spices we like for our tenders, but you can easily switch them up to suit your tastebuds!

    Nutrition

    Calories: 485kcal | Carbohydrates: 12g | Protein: 43g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 179mg | Sodium: 529mg | Fiber: 5g | Sugar: 1g | Iron: 3mg