Who didn't grow up eating chicken fingers for every restaurant meal? Well, that obsession has hardly dwindled over the years. I still love a fried chicken basket with fries. Almost more than the plain chicken, I love topping my salads with fried chicken. We have an amazing gluten free friendly restaurant down the street from us, and they gave me the inspiration for my homemade version. Better yet, these are made with two ingredients (gluten free panko bread crumbs and shredded coconut flakes). The coconut adds the best bit of sweetness to them. I simply spray the tenders with avocado oil and then dunk them in the bread crumb/coconut mixture. It doesn't even require eggs! These are seriously the best to meal prep for your meals all week- on top of salads, in your lunches for work, or just plain with a side of ketchup, honey mustard, or ranch.
Ingredients:
-1/2 cup of gluten free panko bread crumbs (I use Aleia's)
-1/2 cup shredded coconut flakes
-1 tbsp salt
-1 tbsp pepper
-3 big sprays of avocado oil (or 1-2 tbsp of olive oil)
Directions:
Take your thawed chicken tenders and spray/rub down with oil. We use an avocado spray oil, which I'm obsessed with. Cover both sides of the chicken tenders.
Combine your gluten free panko bread crumbs and coconut flakes. I had coconut shreds so I popped them in the blender until they resembled crumbs.
Coat both sides of your chicken tenders in the crumb mixture. Firmly press the mixture in.
Place coated tenders in your air fryer and cook at 375 for 5 minutes on each side. (10 minutes total, flip half way in between). You can also bake these in your oven if you don't have an air fryer! Just bake at 375 degrees for 20-25 minutes. Enjoy!!
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