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These breaded chicken tenders get their golden coating from coconut flour and a spiced seasoning blend, pan-fried in grass-fed butter. It is a three-dish breading station that turns out crisp, savory strips in under fifteen minutes. Grain-free, kid-approved, and miles better than anything from the freezer aisle.
Pro Tips
- Set up your station in the cooking order — seasonings closest to the skillet, then the egg, then the chicken — so the wet hand/dry hand flow never gets tangled.
- Let the egg wash drip off before pressing the tender into the coconut flour. Too much egg makes the coating gummy instead of crisp.
- Coconut flour browns faster than wheat flour, so keep the heat at medium-low for the first 5-7 minutes and only raise it once the chicken is nearly cooked through.
- Do not crowd the skillet. Cook in batches and hold finished tenders in a warm oven so the crust stays crisp.
Frequently Asked Questions
Are these breaded chicken tenders paleo?
Yes — the breading is coconut flour with egg, and the chicken fries in grass-fed butter. Nothing here contains grains or refined flour.
Can I bake these chicken tenders instead of frying?
You can bake them on a greased sheet at 400F for about 12-14 minutes, flipping once, though the crust will be lighter than the butter-fried version.
What dipping sauces go well with these?
A quick mix of coconut aminos and lime, or a mustard-based paleo mayo, stands up nicely to the paprika-garlic crust without hiding it.
How do I store and reheat leftovers?
Keep cooked tenders in the fridge for up to 3 days and reheat in a single layer in a hot skillet or 400F oven. The microwave softens the coconut flour crust.
Recipe Card
Ingredients
Method
- In a small bowl combine coconut flour, onion powder, garlic powder, paprika, sea salt and black pepper.
- Stir to combine so seasonings are mixed thoroughly.
- In a second small bowl crack the egg and whisk. Prepare your workstation near the stove.
- Place a 10-inch skillet on the burner, set the seasoning mixture closest to the skillet, the egg bowl one step away from the seasonings and the chicken next to the egg mixture. (Note: If you purchased boneless chicken breast be sure to cut the chicken into strips.) Melt the butter in the skillet over medium-low heat.
- Dip the chicken tender in the egg wash, flip and coat on both sides.
- Let the egg drip off before transferring chicken tender to the seasoning dish.
- Coat seasonings on both sides and transfer to the skillet where the butter has melted.
- Continue this step until chicken fills the pan.
- Do not crowd.
- Cook chicken for 5-7 minutes per side.
- Cover the skillet and slightly raise the heat, closer to medium, and cook 2-3 minutes per side to brown and finish. If chicken starts to burn, reduce heat.
- Transfer to a plate and serve.
- Enjoy!
