It’s all about the crisp when it comes to perfect chicken tenders, which these deliver on. Coconut flour lends a nuttiness and the sesame seeds an additional crunch. Serve these with your favorite dipping sauce, atop fresh mixed greens, or next to our Green Lentil and Squash Salad. They’ll please the kids and adults in your household.

This recipe yields 6 chicken strips

INGREDIENTS

1 ½ pounds boneless, skinless chicken thighs, cut into strips
¼ cup coconut flour
¼ cup olive oil
6 tablespoons white sesame seeds
1 tablespoon turmeric
½ teaspoon cayenne
½ teaspoon sea salt
½ teaspoon ground black pepper

680 g boneless, skinless chicken thighs, cut into strips
32 g coconut flour
60 ml olive oil
6 tablespoons white sesame seeds
1 tablespoon turmeric
½ teaspoon cayenne
½ teaspoon sea salt
½ teaspoon ground black pepper

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Place three flat glass baking dishes on the counter. In the first dish, spread the coconut flour. In the second, pour the olive oil. In the third dish, mix sesame seeds, turmeric, cayenne, sea salt and black pepper.
Slice chicken thighs into long strips, about 3 per thigh. Take each strip and dip it in the coconut flour (shaking off excess), then in the olive oil, then in the sesame mixture, and place them evenly spaced on a baking tray lined with parchment paper.
Bake at 375 degrees Fahrenheit / 190 degrees Celsius on convection for fifteen minutes, then flip and bake for another 10-15 minutes or until chicken is crispy and cooked through.
Serve with your choice of dipping sauce.

TIPS

**For dipping sauce, I recommend my tahini dressing. For a sweeter option, mix 1 part stone ground mustard with 1 part honey.