These baked paleo chicken tenders are made with organic chicken, almond meal, shredded coconut and a blend of spices. They’re absolutely delicious high in protein, low carb and whole30 approved.
A couple months ago I was in New York for an event and asked my friend, Kris for a few restaurant recommendations. One of her top suggestions was Hu Kitchen so I ended up there for dinner one evening. Rather than a sit-down restaurant, Hu is a quick dine-in or take-out spot. You simply order at the counter, grab your food, pay and then find a spot to enjoy your meal. Their menu is completely gluten-free and features all real food.
That evening I decided to get the Sides Matter with root vegetable mash, roasted cauliflower and roasted sweet potatoes along with a few baked chicken tenders. The chicken tenders were from the prepared food section so they were served cold, but they were still crazy good.
Once home I had a craving for the chicken tenders and since Richmond doesn’t have a Hu Kitchen (yet!) I decided to make my own homemade version.
I knew it wouldn’t be too hard because I’ve made baked chicken tenders before. The only difference is that these chicken tenders are paleo and grain-free so the crust is made with almond meal instead of rice cereal and an egg instead of Greek yogurt. Easy peasy!
It took me a couple weeks but I finally got around to making them and they turned out to be REALLY good — crispy, flavorful and just as delicious as I remember them being at Hu.
Isaac and I ate them with honey mustard the first night and then I put the leftover…