Paleo Chicken Tenders & Fries

Kid and adult friendly, these paleo tenders are to die for!  This is my healthified take on chicken nuggets and fries using only whole food based ingredients!  These tenders are a great meal prep recipe to bring for lunches on salads, veggie bowls, wraps, etc throughout the week.  The key to crisping the fries is using cassava flour and the purple japanese sweet potatoes (they have a purple skin with a white interior); they seemed to crisp up tremendously better than the orange guys.  This is a cute article I found showing the different types of sweet taters for those of you interested!

GLUTEN FREEDAIRY FREESUGAR FREE WHOLE 30PALEO

What you need:

For the fries:

  • 1 large organic Japanese sweet potato
  • 1-2 T cassava flour or corn starch
  • Sea salt and pepper to taste
  • Avocado oil

For the Chickys:

  • 1 pound organic chicken tenders
  • 1/3 cup coconut flour
  • 1 egg
  • 1 T unsweetened almond/coconut milk
  • 1 cup almond flour
  • 1/2 tsp each of sea salt and garlic powder
  • 1/4 tsp black pepper
  • pinch of cayenne pepper

How you do it:

  1. Preheat oven to 425°
  2. Chop ends off the sweet potato and then chop into fries (roughly 1/2-3/4 inch thick-think steak fries)
  3. Spread out fries on a lined baking sheet (I like these) and toss lightly with cassava flour (doesn’t need to be coated, just a light dusting)
  4. Let sit for 10-15 minutes and begin prepping the chicken
  5. Grease or line another baking sheet
  6. Use three shallow dishes: add the coconut flour to one, crack the egg and whisk with the milk in the second and add the almond flour + seasonings to the third
  7. Dip 1 chicken tender in the coconut four to coat, dip in egg and let any extra egg drip off and then coat in the almond flour mixture
  8. Add to lined baking sheet; repeat for all chicken tenders
  9. Wash hands and get back to sweet potatoes: toss in a few tablespoons of avocado oil and season with salt and pepper
  10. Add both baking sheets to the oven and set for 10 minutes
  11. Flip the chicken tenders after 10 minutes and toss the fries; set for another 5-10 minutes
  12. Remove chicken from the oven and continue to let the fries bake for another 10-15 minutes or until golden and crispy

Tips: I garnished with purple radish microgreens I found at my local farmers market-these are so nutrient dense and taste spicy like a radish! & roasted fennel (simply chopped, coated in oil and baked until tender)

I also like to serve with dijon mustard or my lemon tahini sauce

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