PALEO CITRUS-GLAZED CHICKEN TENDERS
PALEO CITRUS-GLAZED CHICKEN TENDERS
Chicken tenders are a big hit in my house. My kids like them plain without the glaze, and the rest of us like the glaze. So the best solution for us is the serve the glaze on the side as a dipping sauce, and let everyone have it their way!
I usually serve these chicken strips with a lot of crispy roasted brussel sprouts or a big salad.
A couple notes about this recipe:
1) If you are serving the chicken tenders with the glaze poured over them make sure to serve them right away or they will get soggy if left out too long, just like most chicken strips!
2) If you are serving these as a main course for more than 2 or 3 people you may want to double the recipe.
3) If you're allergic to nuts, you can substitute sesame seed flour for the almond flour in the recipe (coconut flour will not work for this recipe).
I usually serve these chicken strips with a lot of crispy roasted brussel sprouts or a big salad.
A couple notes about this recipe:
1) If you are serving the chicken tenders with the glaze poured over them make sure to serve them right away or they will get soggy if left out too long, just like most chicken strips!
2) If you are serving these as a main course for more than 2 or 3 people you may want to double the recipe.
3) If you're allergic to nuts, you can substitute sesame seed flour for the almond flour in the recipe (coconut flour will not work for this recipe).
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Citrus-Glazed Chicken TendersPrep time: 12 mins. Cook time: 22 mins. Servings: 2-3
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Ingredients:
FOR THE GLAZE:
- 1/4 cup raw honey
- 1/4 cup coconut aminos
- 1/4 orange juice
- 2 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
FOR THE CHICKEN TENDERS
- 1 pound boneless skinless chicken breasts or thighs, cut into 8 strips
- 3/4 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. paprika
- 2 large eggs, whisked
- 2 Tbsp. water
- 1 1/2 cup paleo-friendly fat (such as lard, bacon fat or tallow)
- Sliced lemon (optional garnish)
Directions:
TO MAKE THE GLAZE:
1. Place all glaze ingredients in a small saucepan over medium-high heat. Bring just to a boil, stirring to combine. Reduce heat to low medium-low and allow to simmer until slightly thickened, about 10-12 minutes. Remove from heat and set aside.
TO MAKE THE CHICKEN TENDERS:
1. Combine the almond flour, tapioca flour, sea salt, ground black pepper and paprika in a medium sized mixing bowl, stirring to combine. Place the two whisked eggs and water in a small mixing bowl and whisk to combine.
2. Place the fat in a medium skillet or medium-high heat and allow to reach 300F. Working in 2 batches, dip the chicken strips fully into the egg mixture and then fully coat in the almond flour mixture and gently place in the hot oil. Fry the strips until golden brown (about 3-4 minutes on each side). Transfer to a paper-towel lined plate and continue with the next batch of chicken strips.
TO SERVE:
1. You can serve the glaze on the side as a dipping sauce, or gently pour the glaze over the chicken strips and garnish with some sliced lemon if desired. If pouring the glaze over the chicken strips, serve immediately.
FOR THE GLAZE:
- 1/4 cup raw honey
- 1/4 cup coconut aminos
- 1/4 orange juice
- 2 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
FOR THE CHICKEN TENDERS
- 1 pound boneless skinless chicken breasts or thighs, cut into 8 strips
- 3/4 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. paprika
- 2 large eggs, whisked
- 2 Tbsp. water
- 1 1/2 cup paleo-friendly fat (such as lard, bacon fat or tallow)
- Sliced lemon (optional garnish)
Directions:
TO MAKE THE GLAZE:
1. Place all glaze ingredients in a small saucepan over medium-high heat. Bring just to a boil, stirring to combine. Reduce heat to low medium-low and allow to simmer until slightly thickened, about 10-12 minutes. Remove from heat and set aside.
TO MAKE THE CHICKEN TENDERS:
1. Combine the almond flour, tapioca flour, sea salt, ground black pepper and paprika in a medium sized mixing bowl, stirring to combine. Place the two whisked eggs and water in a small mixing bowl and whisk to combine.
2. Place the fat in a medium skillet or medium-high heat and allow to reach 300F. Working in 2 batches, dip the chicken strips fully into the egg mixture and then fully coat in the almond flour mixture and gently place in the hot oil. Fry the strips until golden brown (about 3-4 minutes on each side). Transfer to a paper-towel lined plate and continue with the next batch of chicken strips.
TO SERVE:
1. You can serve the glaze on the side as a dipping sauce, or gently pour the glaze over the chicken strips and garnish with some sliced lemon if desired. If pouring the glaze over the chicken strips, serve immediately.
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