Healthified Chicken Tenders [Paleo, Whole 30, GF]

If I didn't have the societal demands of behaving like an adult, I would 100 percent eat fried chicken tenders and french fries for every meal.

In fact, in high school, one of my besties and I used to stop by McD's at least once a week for an obviously nutrition-fueled meal of chicken tenders and fries. To my horror, upon looking up the nutritional value, I now know I was packing in 1,000 calories (and more importantly, a lot of processed junk) for that casual "light dinner." But damn was it delish!

Well 10 years later and 20 pounds lighter, I still have my chicken tender cravings, but this time I've revamped it with a healthy twist-- no refined flours, no dairy, no fried deliciousness!

These come together in just a few minutes and are the perfect movie snack or light lunch/dinner served with a fresh salad or sweet potato wedges. Enjoy!

Serves 2. You can easily double or triple for a crowd. 

Ingredients:
1 lb. chicken breast
1/2 cup sifted almond flour
2 tablespoons tapioca flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 egg, whisked
1 tablespoon almond milk

Directions:
Set oven to 425 F degrees. Lightly grease nonstick oven tray and set aside.

Begin by lightly pounding your chicken breasts so they tenderize and are even in width. Coat with salt and pepper. Cut cross-length into roughly 3-inch pieces.

Mix together almond four, tapioca starch, spices and salt and pepper in one bowl. In a separate bowl, whisk together egg and almond milk (can omit almond milk if you don't have any).

Using separate hands for the egg wash and almond flour, dip each piece of chicken in the egg wash first, and then dredge in the almond flour. Arrange on baking tray and spray tops with olive oil or coconut oil.

Bake for 20-25 minutes, until golden brown, on upper middle rack, flipping once for extra crispiness. Serve with ketchup, homemade honey mustard and buffalo sauce! Enjoy!