Calories: 515 Proteins: 42 Carbs: 32 Fibers: 13 Fats: 21 Serves: 3 Total time: 21M
1 Lb chicken tenders
3 eggs, whisked
1 cup BBF Organic Coconut Flour
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1 tsp salt
2 Tbsp Organic Avocado oil
3 tsp ranch powder
2 Tbsp honey
1 Tbsp grainy mustard
1. Preheat the oven to 425°F. 2. In a medium bowl, whisk the eggs until smooth. In another medium bowl, combine the BBF Coconut Flour, ranch seasoning, and salt. 3. Dip each tender into the egg, then coat in the coconut flour mixture. Repeat by dipping it back into the egg and then again into the coconut flour mixture, pressing gently to help the coating adhere well. Place each tender on a parchment-lined baking sheet and spray or drizzle generously with avocado oil. 4. Bake for 15–20 minutes, or until the internal temperature of the largest tender reaches 165°F. 5. In a small bowl, gently melt the honey, then stir in the mustard. Brush each tender with the honey mustard sauce. 6. Enjoy your Coconut Flour Chicken Tenders!
