Tirinhas de frango paleo agridoces e picantes

Ingredientes

• 1 1/2 cups almond meal (can use almond flour)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/4 cup tapioca or potato starch
• 1 lb chicken tenders
• 1/2 cup honey
• 1/3 cup hot sauce (Franks or Tapatio work great)
• 1/2 teaspoon garlic powder
• Minced cilantro or parsley (for serving)
• Optional: paleo ranch for dipping

Modo de preparo

1. 1

   make coating: Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the almond flour, sea salt, and pepper into a bowl and stir it together. Place the eggs in another bowl with a splash of water and whisk them.

2. 2

   coat chciken: Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg, and then into the almond flour. (Keeping one hand for the egg and one for the starch and flour makes this a lot less messy.) Lay the chicken tenders on the baking sheet.

3. 3

   let rest: *OPTIONAL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you bake it. This step will help the crust to stick to the chicken.

4. 4

   Bake the chicken for 25 minutes, or until it is crispy and beginning to look golden brown.

5. 5

   prepare sauce: While the chicken is baking, prepare the sauce. In a small frying pan over high heat bring the honey, hot sauce and garlic powder to a boil then set it aside.

6. 6

   sauce the chciken: When the chicken has finished baking, remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce then lay them back on the baking sheet. Save the extra sauce.

7. 7

   finish baking: Put the chicken back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn't burn.

8. 8

   serve: Baste the chicken with any extra sauce once they come out of the oven, sprinkle with some minced cilantro or parsley, and serve immediately.