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AIP chicken tenders on plate with sauce and slaw

Crisp AIP Chicken Tenders and Kale Slaw

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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 671kcal
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These AIP chicken tenders are crisped until golden and perfect for a family weeknight dinner.

Ingredients

Chicken Ingredients:

  • 1 ½ pounds chicken tenderloins organic, sliced evenly
  • 2 teaspoons fresh thyme leaves optional
  • ¾ cup Cassava flour not tapioca starch
  • ¼ cup Coconut flour
  • 2 teaspoons fine sea salt
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 14- ounce can full-fat coconut milk
  • avocado oil or olive oil used throughout (see individual steps)

Slaw Ingredients:

  • 1 bunch lacinato curly, or red kale
  • 3 tablespoons extra-virgin olive oil or avocado oil
  • 1 tablespoon umeboshi plum vinegar
  • ½ teaspoon fresh thyme
  • ¼ purple cabbage thinly sliced
  • 1 carrot use peeler to get thin ribbons

Instructions

  • Marinate the chicken. Rub the thyme leaves over the chicken and allow to marinade for 1 hour or overnight in the refrigerator.
    chicken tenders with thyme in bowl
  • Make the gluten-free breading. In a large bowl, combine the cassava flour, coconut flour, salt, and spices. In a small bowl, pour your canned coconut milk and stir to combine. For this recipe, you will be coating your chicken in the coconut milk, then grain free flour mixture, and then cooking in an airfryer, a skillet (pan-frying), or on an oiled baking sheet in the oven.
    cassava flour with spices in bowl
  • Dredge the chicken. Dip the chicken in the coconut milk followed by the flour mixture.
    chicken tenders dipped in coconut milk in bowl
  • Cook the breaded chicken until crispy.
    Air Fryer Method: Preheat to 400F. Using the greased basket insert (or tray) Cook in batches 10 to 11 minutes total (optional to turn halfway through) until the chicken is cooked (165F-175F) and crispy on the outside.
    Baked: Preheat to 425°F. Grease a baking sheet really generously with avocado or olive oil. Place chicken tenders on top with space in between; if you crowd the tenders, the breading won't crisp. Bake for 7 minutes, gently flip and bake another 5 to 7 minutes (about 14 minutes total).
    Pan-Fried: In a large pan over medium heat, add about ½ cup avocado oil. Using tongs, transfer 3 to 4 pieces of dredged chicken into the hot oil. Allow to cook 5 minutes before flipping so that each side gets nice and crispy (about 10 minutes total). Use a thermometer to check the inside temperature (165F-175F).
    air fried chicken tenders with golden crunchy crust
  • Make the kale slaw. Submerge the kale in water then lift to drain. Use a knife to remove the bottom couple inches of the thick stem, discarding. Slice the greens into ¼-inch wide ribbons. Place the kale ribbons into a mixing bowl with 3 tablespoons of oil, plum vinegar, and thyme. Add shredded purple cabbage and carrot. Using your hands, massage the slaw until tender. Set aside.
    finely chopped kale, carrot, and cabbage slaw in bowl
  • Plate the chicken with the kale and serve. You can serve the chicken tenders and kale slaw as-is or try adding dips or simply lemon wedges off to the side.

Nutrition

Serving: 1plate chicken tenders and kale slaw | Calories: 671kcal | Carbohydrates: 35g | Protein: 41g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1421mg | Potassium: 1129mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3776IU | Vitamin C: 42mg | Calcium: 105mg | Iron: 5mg