This is a family favorite in my house and one of my go-to recipes that doesn’t taste healthy but actually is. The breading on the tenders comes out so good using the almond flour and I love that these are also easy to prep for us busy folks out there!
Preheat oven to 375. Lightly beat 1 egg in a bowl. In another bowl combine 1 cup almond flour, and a heavy dash of paprika, garlic powder, ground mustard, and pepper. Take each chicken tenderloin (or a chicken breast cut into 1/3) and dip in egg batter then roll into flour mixture until covered. Lay out on an aluminum foil covered cookie sheet and lightly spray with olive or avocado oil spray. Then bake for 15 minutes and then flip and bake for 10 minute or until slightly golden brown.
Sweet Potato Fries:
Preheat oven to 400. Cut up 2 sweet potatoes into half inch wide long “fry” pieces. Melt 2 tbsp coconut oil and then mix to coat sweet potato slices. Place on an aluminum foil covered cookie sheet and sprinkle with sea salt and some pepper. Bake for 15 minutes then flip and bake until browned.