1poundchicken tenderloins6 large pieces (8 smaller pieces)
¼cupavocado oilfor optional frying
On plate or shallow container, mix coconut flour, Parmesan and spices with a fork.
Beat egg in small container. Drench each tenderloin in egg then gently press each chicken tenderloin in coconut flour mixture. Spray extra olive oil over the coating until wet to prevent dryness (or they can be fried after baking)
Ensure each tenderloin is completely covered with coating then place on a rack inside shallow baking pan. Spraying extra olive oil on top prevents dry coating.
Bake at 400°F for 10-12 minutes then flip each tenderloin.
Continue baking for an additional 10-12 minutes. To brown the outside, place tenders about 6-inches from top broiler on high and broil each side for about 1 minute. (You'll need to flip the tenders again to brown each side using the broiler) For better browning, heat ¼ cup oil in frying pan and fry each piece, flipping once, until both sides are browned.
Eat plain or dip in your favorite sauce.
To make in an air fryer, cook for approximately 8 minutes at 360°F (180°C).Adjust seasoning to suit taste.For Paleo, nutritional yeast is a great sub for the Parmesan cheese.Makes 6 chicken tendersNutrition per tender 176 calories, 7.8g fat, 345mg sodium, 4.1g carbs, 2.7g fiber, 1.4g net carbs, 23.6g proteinServing (2 tenders) 353 calories, 15.6g fat, 689mg sodium, 8.2g carbs, 5.4g fiber, 2.9g net carbs, 47.3g protein