Un-Fried Crunchy Chicken Tenders

Un-fried Crispy Chicken Tenders
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    [post_date] => 2015-02-23 09:44:00
    [post_date_gmt] => 2015-02-23 15:44:00
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    [post_title] => Un-Fried Crunchy Chicken Tenders
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    [post_modified] => 2015-02-23 09:44:00
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02.23
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TOTAL TIME :30mins
5-6servings
INGREDIENTS
  • 1 1/2 cups raw pecans
  • 3/4 cup unsweetened coconut flakes
  • 1 1/2 teaspoons sea salt
  • 1 1/4 teaspoons smoked paprika
  • 1/2 teaspoon onion powder
  • 1-2 cage free organic eggs whisked
  • 1 1/2 lbs free-range, organic chicken tenderloins
DIRECTIONS
  1. Preheat oven to 350. Line 1-2 baking sheets with parchment paper. In a food processor, combine pecans, coconut flakes, sea salt, paprika and onion powder. Pulse until a fine crumble forms (it’s ok if there are some larger pieces left).
  2. Empty crust mixture into a shallow dish and add whisked eggs to another. Assembled your tenderloin strips, then egg wash, then crust mixture side by side from left to right, respectively.
  3. Dip each tenderloin in the egg wash, then in the crust mixture. Press firmly and ensure that the entire tenderloin is coated (I double-dipped each). Lay them on the baking sheet, leaving enough space between each that the edges can brown.
  4. Bake for 20 minutes or until no pink remains in the center.
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