INGREDIENTS:
FOR THE CHICKEN TENDERS:
1 cup blanched almond flour
1 tablespoon garlic powder
1 tablespoon dried parsley
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 large eggs
12 chicken tenders – about 1 1/4-1 1/2 lbs
Olive oil cooking spray
FOR THE SWEET AND SPICY SAUCE:
2 tablespoons butter
1/4 cup hot sauce
1 tablespoon honey
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
INSTRUCTIONS:
Combine the almond flour, garlic powder, parsley, paprika, salt and pepper in a shallow bowl and mix well. In a separate shallow bowl, crack and whisk eggs and season them with a pinch of salt and pepper. Set up an assembly line of the chicken tenderloins, the egg mixture, then the almond flour coating.
Dip each piece of chicken in the egg then in the coating, pressing the almond flour mixture into each piece of chicken and shaking any excess off, lightly. Then place each piece of coated chicken onto a clean plate.
