Guys, this month has been a doozy. I officially wrapped up Whole 30 on day 27, the day after my husband had emergency surgery (more details below)! I just couldn’t hang on any longer with all of the stress and lack of sleep. But I feel pretty good about the past month, and I will share a post similar to this one with my thoughts and confessions on this round of Whole 30. In the mean time, I have a lot of recipes to share that we enjoyed on this meal plan. These grain-free chicken tenders are gluten free, dairy free, paleo, and whole 30 approved. AND KID-FRIENDLY! Honestly, my boys gobbled these up!
So here’s what’s been going on with Todd. He is recovering now, but is still feeling rough, and he will not feel 100% again for a few weeks. He had appendicitis for almost a week without knowing! He had pain, but not what you’d typically expect for your appendix. By the time they found it, his infection was bad and it required emergency surgery. We are so thankful for on-call surgeons and an efficient and helpful ER staff.
one thing I miss on a gluten free diet
So, that is what has been happening in my world! I was really happy to be back in my kitchen this afternoon making a homemade meal for my boys. And who doesn’t love chicken tenders?! Being gluten free means never eating them out, so it’s nice to eat them at home every now and then. While I was pregnant ALL I wanted was a Chick-fil-A chicken sandwich, but that’s not possible. I seriously thought about them every day those 9-10 months. I need to figure out how to create this into a sandwich version!
I served the chicken tenders with roasted sweet potato and roasted garlic broccoli. You can find all of my veggie-roasting secrets in this post!
This is a slight tweak of an old recipe from the archives. Those pictures – yikes!
Tonight we ate our chicken tenders with organic ketchup (not whole 30!), but this dairy-free ranch dressing would be delicious with them.
| Servings |
people
|
- 1.5-2 lbs chicken tenderloins
- salt and pepper
- 2 eggs whisked
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp smoked paprika or regular paprika
- 1/2 tsp black pepper
- coconut oil
- ghee
Ingredients
|
|
- Pat the chicken tenders dry with a paper towel. Lightly season them with salt and pepper.
- In a shallow dish, whisk the eggs. In another shallow dish, mix together the flours, spices, and seasonings.
- In a cast iron skillet over medium-high heat, place about 3 Tbsp coconut oil and 1 Tbsp ghee. This needs to be enough to coat the bottom of your skillet. If there are any dry spots on the bottom of the skillet, add a little more oil.
- Using a fork, dip one third of the chicken tenders in the egg mixture. Then dredge them in the flour mixture. Make sure they are well coated with the mixture.
- Test the pan with a little pinch of the flour mixture. If it immediately sizzles, then the pan is hot enough.
- Add in just a few chicken tenders to the hot pan at a time. You do not want to over-crowd the pan. If your oil is bubbling aggressively, spitting, and smoking, turn it down to medium heat.
- Cook until each side is well-browned. I used a digital thermometer to test the internal temperature of each chicken tender, just to be sure they were cooked through. If they are 165 degrees or above, they are ready.
- While the first batch of chicken tenders is cooking, prep the next batch in the egg and flour mixture.
- After the first batch has finished cooking, remove carefully with a fork, and place them on a plate lined with a paper towel.
- Wipe out the skillet with a handful of paper towels. If you skip this step, the next chicken tenders will get too brown, too quickly.
- Add more coconut oil and ghee, and repeat the process until all of the chicken tenders are cooked.
Saving! Making these for V asap!