Paleo Chicken Tenders + Fries with Awesome Sauce
These Paleo + Whole30 approved Chicken Tenders + Fries are just as good the childhood classic - only they're grain-free, dairy-free and refined vegetable oil-free. They deliver all of the joy + none of nasties of the original.
Ingredients
Chicken Tenders + Fries
- 1.5-2 pound boneless, skinless chicken tenders
- 1 pound white potatoes
- 2 eggs
- 1/2 cup coconut flour
- 1 cup almond flour
- 1 tsp paprika optional
- 2 tsp dried parsley optional
- 2 tsp garlic powder optional
- 2 tsp salt
- 1/2 tsp pepper
- 1 tbsp coconut/olive/avocado oil
Awesome Sauce
- 1/4 cup avocado mayonnaise
- 2 tbsp ketchup
- 1 tbsp mustard
- 1/2 tsp salt
Instructions
Air Fryer Instructions
- For the air fryer method, preheat your air fryer to 400f or 200c.
- Chop the potatoes into fries or wedges. Toss with the olive oil and 1 tsp of salt, paprika, garlic powder and parsley.
- Place the fries into the air fryer + cook them for roughly 15-20 minutes, shaking halfway through. You can keep them warm in the oven while you prepare and cook the chicken!
- Prepare a "dredging" station for the chicken by placing three bowls or shallow dishes next to eat other. In the first bowl, place the coconut flour + 1 tsp salt. In the second bowl, crack both eggs and whisk them together. In the third bowl, mix together the almond flour and remaining spices.
- Take each chicken tender and dip it into the coconut flour until covered. Then, drop it into the egg mixture. Once coated, drip off the excess and move it to the almond flour. Be sure to really press the almond flour onto the outside of the chicken. It needs to have a thick, thorough coating.
- Once the chicken tenders are all dredged, either place them side by side in the basket of the air fryer. Cook them for roughly 8 minutes, flipping once halfway.
Oven Cooking Instructions
- For oven cooking, preheat the oven to 400f or 200c. Prepare a roasting pan by placing a cooling rack on top of a cookie sheet. This will allow the hot air to circulate + will ensure crispy chicken tenders.
- Chop the potatoes into fries or wedges. Toss with the olive oil and 1 tsp of salt, garlic powder and parsley and 1/2 tsp of paprika.
- Prepare a "dredging" station for the chicken by placing three bowls or shallow dishes next to eat other. In the first bowl, place the coconut flour + 1 tsp salt. In the second bowl, crack both eggs and whisk them together. In the third bowl, mix together the almond flour and remaining spices.
- Take each chicken tender and dip it into the coconut flour until covered. Then, drop it into the egg mixture. Once coated, drip off the excess and move it to the almond flour. Be sure to really press the almond flour onto the outside of the chicken. It needs to have a thick, thorough coating.
- Place the french fries in a single, flat layer on top of the cooling rack. If there's room, add the chicken or add the chicken to its own baking sheet on its own cooling rack. The potatoes will take roughly 25-30 minuntes to cook, depending on their size. The chicken tenders will be perfectly golden brown + juicy in 13-15.
Awesome Sauce
- Simply stir all of the ingredients together in a bowl until combined. Dip the chicken + the fries to your heart's content.