Pistachio Crusted Chicken Tenders

About This Recipe

Baked pistachio crusted chicken tenders have only 6 ingredients, come together in 35 minutes, and make a healthy and delicious alternative to your standard chicken tenders. They are super easy to make and are gluten-free, paleo, and Whole30.

Ingredients

• 1 1/2 pound chicken tenders
• 2/3 cup shelled pistachios
• 1/2 teaspoon ground ginger
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 2 large eggs, whisked
• salt and pepper, to taste
• for serving: honey mustard, ranch, ketchup...

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place a wire rack* on top of the parchment paper and spray with cooking spray/oil (necessary to help them not stick) to help with even airflow.
2. Make the breading. Add the pistachios to a high-powered blender, Vitamix, or food processor. Pulse until nuts are coarsely ground but a little texture remains, about 30 seconds. You don’t want fine flour, but still some texture to the mixture - most will be ground, but you want some texture with small pieces of nuts in there. This will add crunch to your breading.
3. Set up an assembly line. In a medium shallow bowl, mix together the ground pistachios, shredded coconut, ground ginger, and a little salt and pepper. Place the coconut flour in a separate shallow bowl or plate. Whisk the eggs in a shallow bowl.
4. Bread the chicken. Dip chicken in the coconut flour and roll around to fully coat. Then dip it in the eggs, fully coating. Last, roll in the pistachio mixture, fully coating. Place on the baking sheet. Repeat with remaining chicken.
5. Bake. Bake for 20-25 minutes until golden brown and cooked through.
6. Enjoy! Serve with dip and sides of your choice.