Baked Chicken Tenders
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Cuisine: paleo, gluten-free, dairy-free
Serves: 10
Ingredients
  • 1 pound boneless skinless chicken tenders
  • 1 cup coconut milk kefir (or coconut milk with 1 Tbsp lemon juice, or buttermilk)
  • 1 clove garlic, minced
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 3½ cups crushed plain pork rinds
  • ⅛ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon salt (or 1 teaspoon if the pork rinds are unsalted)
  • Sauce ingredients:
  • 1 egg yolk
  • 2 teaspoons lemon juice
  • ½ cup olive oil
  • ⅛ teaspoon salt
  • 2 teaspoons mustard
  • 1 tablespoon honey
  • 1 tablespoon barbeque sauce
  • 1 garlic clove, minced
Instructions
  1. Place chicken tenders in a shallow dish.
  2. Mix coconut milk kefir with garlic, cayenne and salt and then pour over chicken tenders.
  3. Refrigerate and let marinate 4-24 hours.
  4. Preheat oven to 425 degrees.
  5. Crush pork rinds and place in a bowl with pepper, onion powder, paprika, Cajun seasoning and salt. Mix to combine.
  6. Lift each chicken tender out of the marinade and let the excess drip off.
  7. Dredge chicken tender in pork rind mixture until fully coated.
  8. Place on a wire rack and place wire rack on foil lined baking sheet.
  9. Bake 20 minutes.
  10. For the sauce:
  11. Place all ingredients in a jar just wide enough for a stick blender to fit into.
  12. Blend with stick blender until blended.
Recipe by at https://www.cookingupclean.com/baked-chicken-tenders/