Coconut-Almond Crusted Chicken Fingers - cooking recipe

Ingredients

olive oil (to spray the pan)
1/2 cup almond flour
1/2 cup sweetened flaked coconut
12 garlic flavor Club crackers
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter
10 chicken tenderloins (or 4-5 boneless, skinless chicken breasts cut into fingers)

Preparation

Preheat oven to 475\u00b0F Spray a baking sheet with olive oil.
Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.