Oven-fried coconut chicken tenders

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If you don't have a tabletop fryer and hate wasting all that oil deep frying in a cast iron, never fear. The recipe below totally tastes like restaurant-quality chicken tenders but without any of the messy frying! Baking the chicken tenders makes them so much healthier, too, and why not go for it if you can't notice the difference?
We use a combination of almond flour and coconut flakes in this recipe to create a crispy, crunchy exterior without all the carbs. If you've never fried with almond flour before, you'll fall in love with this keto-friendly breading technique. The flour crisps up in a similar way to regular flour but it's totally gluten-free. That means you can enjoy these crispy chicken tenders without any of the guilt!
Cooktop Cove 
Oven-fried coconut chicken tenders
10 minutes
20 minutes
30 minutes
1/4 cup coconut oil, melted
2 large eggs
1 cup almond flour
1/2 cup shredded unsweetened coconut
1 teaspoon garlic powder
2 teaspoons Italian seasoning
4 chicken breasts, cut into thin strips
Preheat the oven to 400 degrees F.
Coat a large, rimmed baking sheet tray with the coconut oil and set aside.
In a small bowl, whisk the eggs until they're fully beaten.
In a medium-sized bowl, combine the almond flour, coconut, garlic powder, and Italian seasoning.
Dip each chicken piece into the egg mixture before dipping into the breading. Press firmly so the breading adheres well to the chicken.
Place the strips on the baking tray. Once all of the chicken is breaded, bake for 12 minutes before flipping the chicken pieces.
Bake for an additional 6 minutes, until the chicken is golden brown.
Remove the chicken to a paper towel-lined plate. Serve warm.
Pro-tip: Add salt to taste
Resources The Recipe Critic
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