Last Updated on December 1, 2020 by Renee’
Paleo, Whole 30, Gluten Free
One of the things that my daughter misses since going on the Paleo diet is Chicken Tenders or Nuggets. I was never that parent that always let her eat them whenever we went out. Chicken nuggets/tenders were a treat, not a staple.
My rule was, “if we are at a seafood restaurant, you will eat seafood”. “If we are at a Mexican restaurant, you will eat Mexican”. “If we are at an Italian restaurant, you will eat something besides just pizza” etc… You get the idea.
This may be why she has always been such a good eater & likes to experiment with cooking. I’m sure it is also what helped her with the transition to Paleo from the SAD (Standard American Diet). Ever since we started the paleo diet, she wants to have pizza, pasta & chicken tenders. Imagine that! So the only way she can have them is to make it herself, & she does.
I have been so impressed with her ability & determination.
This week she decided to make Paleo Chicken Tenders so that she could make fried buffalo chicken tacos. Sounded yummy to me!
It was a little messy. But so fun for the kids to help make! They were so delicious & knowing that she was eating healthy without all the nasty junk in them makes a mama feel good! This is what she did!
Ingredients:
- 1 l/b Organic Chicken cut into strips or cubes (she used 6 thighs)
- 1-2 organic pastured eggs (depending on how much chicken you have. We started with one & needed two.)
- 1/2 c. Almond flour (start with 1/2 c.) may have to add more as needed.
- 1/2 c. Tapioca flour (start with 1/2 c.) may have to add more as needed.
- sea salt to taste
- garlic powder (optional)
- Fat of choice, duck fat, lard, Avocado Oil, (we used lard) enough to coat the bottom of the pan, probably 1/4-1/3 c. Add more as needed.
Tools:
- Black Iron Skillet
- 3 bowls
Directions:
- Sprinkle chicken with sea salt & garlic powder (optional).
- Beat egg & put in a shallow bowl.
- Put Almond flour & Tapioca flour in separate shallow bowls.
- Dip chicken in Tapioca flour, then in egg, then in Almond flour. After coating put on a plate.
- Preheat skillet with the fat of choice on med. to med-high heat. Do not let the grease come to a smoking point. You want it hot enough to sizzle when you add the chicken but not hot enough for the grease to smoke.
- Add chicken. When chicken is brown on one side turn & brown on the other side. Probably 2-4 minutes on each side, depending on how thick the chicken is. She used a Black Iron Skillet with a splatter screen. Helps with the mess & also keeps her from getting splatted.
- When brown on both sides, remove to a serving dish.
If you like this recipe, check out her Easy Paleo Buffalo Chicken Pizza. These Paleo Chicken Tenders would be awesome on it!
More Recipes to check out:
- AIP Paleo Asian Grilled Chicken
- AIP Paleo Chicken Fried Rice
- AIP Paleo Asian Chicken Lettuce Wraps
- Pan Fried Chicken Thighs
- AIP Paleo Bacon Wrapped Chicken Thighs
*Scroll down for Printable Recipe Card!
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Paleo Chicken Tenders
Ingredients
- 1 l/b Organic Chicken cut into strips or cubes (she used 6 thighs)
- 1-2 organic eggs (depending on how much chicken you have. We started with one & needed two.)
- 1/2 c. almond flour (start with 1/2 c.) may have to add more as needed.Paleo Chicken Tenders - So delicious & healthy! You'll never want to feed your kids the nasty fast food nuggets again! www.thehealthnutmama.com
- 1/2 c. tapioca flour (start with 1/2 c.) may have to add more as needed.
- sea salt to taste
- garlic powder (optional)
- fat of choice, duck fat, lard, Avocado Oil, EVOO (we used lard) enough to coat the bottom of the pan, probably 1/4-1/3 c. Add more as needed.
Instructions
- Sprinkle chicken with sea salt & garlic powder (optional).
- Beat egg & put in a shallow bowl.
- Put Almond flour & Tapioca flour in separate shallow bowls.
- Dip chicken in Tapioca flour, then in egg, then in Almond flour. After coating put on a plate.
- Preheat skillet with the fat of choice on med. to med-high heat. Do not let the grease come to a smoking point. You want it hot enough to sizzle when you add the chicken but not hot enough for the grease to smoke.
- Add chicken. When chicken is brown on one side turn & brown on the other side. Probably 2-4 minutes on each side, depending on how thick the chicken is. She used a black Iron skillet with a splatter screen. Helps with the mess & also keeps her from getting splatted.
- When brown on both sides, remove to a serving dish.
- Sprinkle chicken with sea salt & garlic powder (optional).
- Beat egg & put in a shallow bowl.
- Put Almond flour & Tapioca flour in separate shallow bowls.
- Dip chicken in Tapioca flour, then in egg, then in Almond flour. After coating put on a plate.
- Preheat skillet with the fat of choice on med. to med-high heat. Do not let the grease come to a smoking point. You want it hot enough to sizzle when you add the chicken but not hot enough for the grease to smoke.
- Add chicken. When chicken is brown on one side turn & brown on the other side. Probably 2-4 minutes on each side, depending on how thick the chicken is. She used a black Iron skillet with a splatter screen. Helps with the mess & also keeps her from getting splatted.
- When brown on both sides, remove to a serving dish.
Recommended Products
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Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. -
REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack) -
Simply Organic Ground Garlic | Certified Organic | 3.64 oz. (3 Pack) -
Lets Do, Tapioca Starch Organic, 6 Ounce -
Anthony's Organic Almond Flour (1lb), Blanched, Gluten Free, Non-GMO -
Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades