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Tiffany Lee Gaston

If you’re like me and have kids that tend to be picky eaters, you know how challenging it can be to get them to eat healthy and nutritious meals when all they want is “kid food”.  I feel like I am on a never-ending hamster wheel of chicken nuggets and pizza.  Though the oldest two dare to be adventurous on occasion and try new things, my lil guy isn’t so inclined.  I swear he is going to turn into a chicken nugget.

Pink slime and mixed chicken parts sounds great and all, but I’m keen on having knowledge about what goes into my food.   When it comes to my kid’s food, I’m happy to make them better versions of their favorite things so I can control what is actually in it.  Since realizing my oldest daughter has a wheat/gluten sensitivity, these are even more valuable to me.  This is not a difficult recipe and you can prepare more than you need and freeze the extra for a future meal.  They reheat nicely in the oven too.

Ingredients:

  • 1-2 lbs chicken tenderloins
  • 2 eggs beaten
  • 1 c coconut flour
  • 1/2 c unsweetened coconut flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Directions:

Using two separate bowls, combine all dry ingredients well into one and whisk eggs in the other.  Dip each tenderloin first into egg mixture and then coat both sides thoroughly with dry mixture.  Place on a lined baking sheet.

Bake at 350 degrees for 35 minutes. Flip half way to be sure they are not soggy on bottom.  Serve with any dipping sauce they enjoy.  I made my own honey mustard with yellow mustard and honey as pictured.

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