Go Back Print

Smokin’ Low Carb Chicken Tenders

Prep: 20 min
Cook: 15 min
Total: 2h 35 min

Ingredients for 4 hearty servings

  • 1 egg
  • 1/3 cup heavy cream OR coconut cream
  • 1 1/4 lb chicken breast tenders, skinless
  • Reynolds Kitchen Quick Cut Plastic Wrap
  •  Coating
    • 2/3 cup almond meal
      • Substitute: almond or coconut flour
    • 3/4 cup sesame seeds
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • pinch sea salt & pepper
    • pinch cracked red pepper for heat
  • coconut oil spray

 

  • Quick Garlic Aioli Dipping Sauce (NOT included in macronutrient count)
    • 1/2 cup mayonnaise (I used olive oil mayo)
    • juice from 1 lime
    • 1 tablespoon garlic, minced (OR 4 garlic cloves)
    • 1/2 bundle cilantro (no stem), finely chopped
    • sea salt & pepper to taste

Special Utensils

  • Smoking gun
    • Substitute:
      • Add 1 teaspoon liquid smoke to egg and heavy cream mixture
      • Place the bowl in conventional smoker with very LOW or NO heat, then add the bowl of marinated chicken for 1 to 2 minutes, then seal in as much smoke as possible using the plastic wrap and place in the fridge.

STEPS

Step 1

Set oven t0 400F.

Step 2

In a bowl, beat egg with the cream, then add chicken tenders.  Push them down so they covered in the mixture.  Neatly cut a sheet of Reynolds Quick Cut Plastic Wrap, large enough to tightly cover the bowl.   Make a small pocket to insert the hose from the smoking gun, then close the area around it to trap in the smoke.  Fire up the smoking gun for 2 minutes, remove the hose and quickly reseal the bowl to trap in the remaining smoke – it should look foggy inside and you should not be able to see the tenders.  Marinate in the fridge for at least 20 minutes or up to 1 hour.

Step 3

Mix together the ingredients for the coating in another bowl and set aside.

Step 4

Once the tenders are marinated to your liking, remove the plastic wrap.  Grab a tender using some tongs and shake off any excess marinade.  Note: This is very important to do, otherwise, the tender will be too wet and make the coating of your baked tenders soggy.  Place the tender in the bowl with the coating and mix it around until it fully coated.  Place the coated tender on a baking sheet lined with parchment, OR on a baking rack.  Repeat.

Step 5

Spray the tenders with a little coconut oil before baking.  Bake for 12 to 15 minutes, or until the outside is golden brown and crispy, and the juices of the chicken run clear.

Step 6

In a bowl or mini food processor, add the ingredients for the quick ailoi. Thoroughly mix (or blend) together.  Season to taste with sea salt & pepper.

Step 7

Enjoy!