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Now, get ready for the last chicken tenders recipe you’ll ever need!
Chicken Tenders with Sweet & Spicy Dipping Sauce
(makes four servings)
For chicken tenders
1 pound boneless, skinless chicken breasts, cut into strips
1 cup almond flour
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground fennel
1 tsp ground star anise
1 tsp szechuan peppercorns, ground
½ tsp paprika
½ tsp ground ginger
½ tsp turmeric
1 tsp sea salt
2 eggs, whisked
Oil for greasing the pan
For dipping sauce
¼ cup apple cider vinegar
2 tbsp honey
¾ tsp hot pepper flakes
1 tbsp tomato paste
1 tbsp coconut aminos
Salt, to taste
Preheat oven to 400℉. Grease large baking sheet.
In a large bowl, mix together almond flour, cinnamon, cloves, fennel, star anise, szechuan peppercorns, paprika, ginger, turmeric, and sea salt.
One by one, dredge chicken strips in the whisked eggs, allowing extra egg to drip off. Press chicken strip into almond flour mixture to coat. Turn over and do the same on the other side. Place coated chicken on the baking sheet. Repeat until all chicken has been done. Bake for 12-15 minute, flipping halfway through.
While chicken is baking, add all the sauce ingredients to a small pan. Mix so there are no lumps. Over medium heat, bring sauce to a boil. Lower heat and simmer for 5 minutes.
Remove chicken from oven and serve with dipping sauce.
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