Baked chicken tenders were always a favorite of mine growing up, especially BUTTERMILK chicken tenders!! So soft and tender on the inside, with a complimentary CRUNCH on the outside. I’ve tried several times with a few different allergen-friendly flours to make paleo chicken tenders, but this my friends, is THE ONE. Using unsweetened shredded coconut with cassava flour (which is nice and thin and sticks easily to the buttermilk coating), makes the perfect crust. No sandy sawdust as I call it, blowing all over the oven or choking you (I’m looking at you, coconut flour…). Let’s chat “buttermilk”… the mix of coconut milk and acid of choice with other goodies makes a creamy marinade that bathes those chicken strips so nicely and is the perfect coating for the crust to stick to! No eggs needed. You’ll want to add this to your bounty of gluten-free chicken recipes STAT because it’s a KEEPER!
I also grew up with a little dipping sauce and marinade called, SAUCY SUSAN. Anyone else?! It was this peach-apricot thing pumped with high fructose corn syrup, and I couldn’t get enough. I thought of it recently when pondering over what quickie dipping sauce I could create that everyone could enjoy. Well, this is it! Peach preserves, a little acidity, salt, and olive oil… and BOOM. You could get crafty and also find/add in the apricot, or when they’re in season… make it fresh on the stove! The mix of peach and coconut is HEAVENLY (even though I don’t think you can taste the coconut that much at all, the very subtlety of it makes for a happy marriage on the palate).
Feel free to make this ahead for a great meal-prep chicken recipe, which keeps well in the fridge. I’ve sliced it up over salad for a breaded chicken salad with my leftovers and it’s wonderful! Make it your own and switch it up each time depending on the seasonings you use as well. This versatile recipe will be a staple in no time.
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