2 tbsp fruit-only apricot preserves (In small amounts-too much can trigger acne).
2 tbsp Dijon mustard
1/2 tsp garlic powder (not salt)
1/2 tsp sweet paprika
1/2 cup blanched almond flour
1/2 cup almond meal
1/2 cup coconut flour
1/4 tsp black pepper
1/4 tsp red pepper
1/2 tsp sea salt
2 lb. boneless, skinless chicken tenders
1.Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 baking pan with coconut oil.
2. In a shallow bowl, combine the eggs, apricot preserves, Dijon, garlic powder (not salt) and sweet paprika.
3. In another shallow bowl, combine the almond flour, almond meal, coconut flour, black pepper, red pepper, and sea salt. Take 1 tablespoon of the dry ingredient mixture and add in to the wet ingredient mixture. Mix well.
4. Rinse the chicken tenders and pat dry. Arrange the bowls next to the chicken, with the prepared pan within reach. Dip the chicken in the egg mixture. Dredge through the flour mixture. Place the coated chicken pieces on the prepared pan.
5. Bake for 35 minutes. Turn the oven to high broil for 2 minutes, or until crispy.