CHICKEN TENDERS WITH AIOLI

Well my guinea pig David is now on his way back home to California and my flatmate Alastair is off travelling around Europe, so it's a bit quite around the house and I'm stuck cooking for one.  If anyone would like to come over and do some taste testing I have plenty of leftovers!  Tonight I decided to make some chicken tenders for dinner and damn were they good!  I could certainly eat these every night.

INGREDIENTS

  • 2 chicken breasts, sliced into thin strips
  • 1/4 cup coconut flour
  • 1 cup almond meal
  • 1 tsp plus 1/2 tsp dried basil
  • 1 tsp plus 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper
  • 2 eggs
  • 1/4 cup homemade mayonnaise

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Lay foil out on a baking sheet and spray with cooking spray
  3. Get out 3 shallow bowls
  4. Pour the coconut flour in the first bowl
  5. In the second bowl lightly beat the 2 eggs
  6. In the third bowl mix the almond meal with 1 tsp dried basil, 1 tsp garlic powder, paprika and salt and pepper
  7. Coat each slice of chicken in the coconut flour first, then in the egg mixture, and then in the almond meal mixture and lay out on the baking sheet
  8. Bake for 15 minutes
  9. While the chicken is baking prepare the aioli by mixing the mayonnaise with 1/2 tsp dried basil, 1/2 tsp garlic powder and salt and pepper

Preparation time: 15 minutes | Cook time: 15 minutes | Number of Servings: 2