These chicken tenders are AIP and Paleo friendly! I used to love chicken tenders, but the ingredients used in conventional versions of this dish make me feel sick, so I created a healthy version that I can enjoy. This recipe is easy to make and even "non-paleo" boyfriend approved!
The ingredients you'll need for the Chicken Tenders:
I bought chicken breasts from a local butcher and cut them into strips myself to save a little money!
I often buy my plantain chips from Trader Joe's, but lately I've been loving these from Artisan Tropics! I've also made these with Yucan Crunch crackers, but sadly they are no longer available!
I've used avocado oil or palm oil for this recipe. You can use whatever cooking fat you prefer. You can find my favorite avocado oil here.
8-10 chicken tenders
1 cup crushed plantain chips
3 tbsp avocado oil
3/4 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper (omit for AIP)
Pre-heat oven to 400 degrees F.
Crush the plantain chips in a food processor. Aim for breadcrumb consistency. Alternatively place chips in a resealable bag and crush with a rolling pin.
Mix crumbs, sea salt, and other seasonings.
Place crumb mixture and oil in separate shallow bowls or plates.
Dip the chicken tenders in the oil and then the crumb mixture.
Place chicken tenders on a parchment lined pan, careful not to overcrowd them.
Bake for 25-30 minutes, flipping halfway through. The chicken should be golden brown.
Serve with sweet potato fries, greens, and your favorite dipping sauce! I highly recommend pairing with some guacamole!