Chicken Tenders With Avocado-Cilantro Dip Recipe
- 1 1 ⁄2 lbs chicken tenders cut in half lengthwise
- 3 eggs
- 3 tbsp homemade Sriracha sauce optional
- 3 ⁄4 cups almond flour
- 3 ⁄4 cups coconut flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 ⁄2 tsp onion powder
- 1 ⁄2 tsp cayenne pepper
- Sea salt and freshly ground black pepper to taste
- 1 large avocado
- 1 ⁄2 cup fresh cilantro packed
- 1 green onion sliced
- 1 garlic clove
- Juice of 1 or 2 limes
- Sea salt to taste
Preheat your oven to 425 F.
Line a baking sheet with parchment paper.
Whisk the eggs and Sriracha sauce together in a small bowl until well incorporated.
In a shallow bowl, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, cayenne pepper, salt and pepper.
Dip the chicken into the egg mixture, then transfer to the flour mixture and coat well.
Shake off any excess flour and arrange a single layer on the prepared baking sheet.
Repeat with the remaining chicken tenders.
Once all of the chicken tenders are on the baking sheet season with salt and place in the oven.
Bake for 15 minutes, or until the chicken is cooked through, flipping the tenders once in-between.
While the chicken is in the oven, place all of the ingredients for the dipping sauce into a food processor. Start with the juice of 1 lime.
Blend until smooth and all ingredients are blended, stopping to scrape the sides with a spatula as needed.
Taste and adjust with more lime juice if needed.
Transfer to a bowl and store in the refrigerator until ready to serve.
The dip will stay good stored in an airtight container in the refrigerator for up to 3 days.
Special thanks to http://paleoleap.com/ for the recipe!