These baked chicken tenders are breaded with a mixture of coconut and almonds for a sweet and savory crispy coating that’s completely gluten free!
|1 1/2 lbs chicken tenders||1 Tbs smoked Spanish paprika|
|Kosher salt and black pepper||1/2 tsp cayenne pepper|
|1 cup quinoa or chickpea flour (you can substitute regular AP flour for a non-gluten free version)||Cooking spray|
|2 large eggs||1 cup apricot preserves|
|1 cup unsweetened finely shredded coconut||3 Tbs Dijon mustard|
|1 cup almond meal||1 tsp lemon juice|
Preheat oven to 375 degrees. Prepare a baking sheet by lining it with a cooling rack or a sheet of parchment paper.
Rinse the chicken tenders and pat dry. Season with kosher salt and black pepper. Set aside.
Place flour or quinoa in a shallow bowl and season with kosher salt and black pepper. Whisk the eggs in second shallow bowl. Combine the coconut, almond meal, paprika, cayenne, and ½ kosher salt in a third shallow bowl, whisking to evenly incorporate the spices.
Bread the chicken: Dredge the chicken in the flour, turning to coat well. Shake off excess flour, then dip in the egg and coat well. Finally, dip into the coconut mixture, pressing it into the chicken so that it coats it completely. Place onto the prepared baking sheet, and repeat with rest of the chicken.
Spray the chicken lightly with cooking spray, then bake 15 minutes or until chicken tenders are golden, crispy, and fully cooked through.
Prepare the sauce: While the chicken bakes, whisk together the apricot preserves, mustard, and lemon juice.
Serve chicken along with the sauce for dipping.
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