Out of all the recipes I’ve posted so far, I’m most excited for Shake and Bake Chicken! This recipe was developed out of a insatiable need for healthy “fried chicken” that was quick and easy to make. Instead of dipping each individual tender into egg, and then into the breading mixture, this recipe just has you shake it up! You can literally go from individual ingredients to the finished product ready to go into the oven in like five minutes. If that’s not winning then I don’t know what is!
To avoid using plastic unnecessarily, I only recipe tested using a container to do the “shaking” part. I’m SURE you can use a plastic bag and yield the same results! But if you have a container, might as well use it!
This paleo/Whole30/keto shake and bake chicken makes healthy chicken tenders quick and easy to throw in the oven! It’ll take five minutes from individual ingredients to the finished product ready to go in the oven! And the buffalo aioli is the perfect dip – it’s tangy and drool worthy! #paleo #whole30 #keto #chickentenders #buffalo | savorandglow.com
And then the BUFFALO AIOLI! OH. MY GOSH. This is the best! For some reason any time I want to make something with Frank’s Red Hot, I assume I’m out of it and buy more. So now I have like four huge containers of Frank’s Red Hot in my pantry! Because of the excess Frank’s in my possession, I found myself sitting around literally trying to dream up delicious ways I could use the stuff. And I thought to myself… would it be good in aioli?
And oh man! IT IS!! I’ve made it three or four times since the first time and it’s the best! And so amazing with these thick coated chicken tenders. I’m seriously drooling right now just thinking about it.
I even gave the recipe to my mom, and her and her husband love it as well! If you don’t make the chicken tenders, at the very least try the buffalo aioli. You won’t regret it!
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- 2 pounds chicken tenders (or chicken breasts, cut into chicken tenders)
- 1 egg
- ¼ cup coconut flour
- ¼ cup almond flour
- 1 tsp salt
- 2 tsp garlic powder
- ½ tsp black pepper
- 1 tsp paprika
- Pinch of cayenne (omit if you don't like spicy)
- 1 cup avocado oil
- 1 egg
- 3 tbsp Frank's Red Hot
- ½ lemon, juiced
- 1 tsp garlic
- ½ tsp black pepper
- Preheat the oven to 400 degrees.
- You'll need a medium sized container with a lid - I use a 6 cup Pyrex. Crack an egg into your container and whisk it. Then place all the chicken tenders in the container and mix them up with the egg.
- In a small bowl, mix the coconut flour, almond flour, salt, garlic powder, black pepper, paprika and cayenne. Dump the flour mixture into the container on top of the egg drenched tenders. Put the lid on the container and shake, shake, shake! It doesn't take long for the flour to coat the chicken tenders, I'd guess about 30 seconds.
- Place each tender onto a parchment paper lined baking sheet. Put into the oven for 10 minutes. After ten minutes, take the baking sheet out of the oven and flip each tender over. Put back in the oven for 5 more minutes.
- While waiting for the tenders to cook, prepare the aioli! Place all of the ingredients large/tall container or mason jar.
- Use a stick blender to emulsify. Start emuslifying with the stick blender on the bottom of your container. Very slowly work your way up until all of the oil has been emulsified.
!If you want to use a whisk or a food processor to make the aioli, refer to my Best Ranch Ever post.