Crispy Cashew Chicken Tenders
Crispy cashew, almond, coconut crusted baked chicken tenders. Much healthier than your typical deep fried tenders and way more tasty! Ready in 30 minutes or less.
- 2 lbs boneless, skinless chicken breast
- ½ cup raw cashews *
- ½ cup raw almonds
- ½ cup coconut shreds
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- 2 eggs
- 2 tbsp water
- 1 tbsp soy sauce
- ½ tsp crushed red pepper flakes optional
Preheat oven to 350. In a food processor add raw cashews, almonds, coconut shreds, onion, garlic, salt, pepper flakes. Pulse until it is a crumbly consistency. Transfer to a shallow bowl or plate.
In a medium sized bowl whisk together egg, water, soy sauce or aminos. Rinse and cut chicken breasts into tenders. Pat dry with a paper towel. Drudge chicken through egg wash, followed by the nut and coconut mix. Be sure to cover the entire tender. Lay each tender flat on a parchment lined cooking sheet.
Bake in oven for 16 – 18 minutes. Be sure to check the thickest piece to be sure it is cooked through. Serve with veggies, fries or rice and dipping sauce of choice!
If you have an allergy or dislike cashews or almonds, you can sub 1 whole cup of just almonds or 1 cup of cashews. I prefer the mixture but these crispy chicken tenders will still be delicious with just one nut!
Soy sauce, coconut aminos or Kamari will work!
Calories: 559kcal | Carbohydrates: 13g | Protein: 59g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 844mg | Potassium: 1183mg | Fiber: 5g | Sugar: 3g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 3mg