• 1-pound chicken breast
  • 1.5 cups blanched almond flour
  • 1/4 cup ground flax
  • 1/4 cup shredded, unsweetened coconut
  • 1 tsp fine grain sea salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 2 eggs, whisked



  1. Preheat oven 375°F
  2. First, cut the chicken tenderloins into 1-2 inch bites sized pieces and set aside
  3. In a shallow dish, combine the almond flour, ground flax, coconut flakes, salt, paprika, onion powder, and black pepper and mix well to combine the flavors
  4. In another shallow dish, whisk the eggs
  5. Dip the chicken in the egg dish, and then dip it the flour mix – add to baking tray; repeat until all chicken is seasoning
  6. Bake in the oven for 30-45 minutes until crispy
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *