KETO Friendly Baked Chicken Tenders (Gluten Free!)

Baked chicken tenders with marinara
sauce for dipping.

Ingredients:
cooking spray (coconut, avocado or olive)
1/4 cup coconut flour
2 tablespoons grated parmesan cheese
1/2 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 pound chicken tenderloins or 3 boneless breasts cut into 9 pieces
1/8 cup olive oil
1 egg
3/4 cup marinara sauce for dipping

Method:
Preheat oven to 400*. Line a baking sheet with foil. Place a baking rack on the lined baking sheet. Spray the rack with cooking spray. In a shallow dish, stir together the coconut flour, parmesan cheese, salt, cumin, paprika, garlic powder, onion powder and pepper. Set aside.
Beat together the oil and egg in a small bowl. Coat each piece of chicken in the oil and egg mixture. Gently roll in the flour mixture.
Place the chicken strips on the rack. Spray the tops of the chicken with cooking spray. Bake for 10 minutes. Turn over the chicken strips and spray with more oil. Bake for an additional 10 minutes.  Place the chicken 6 inches under a broiler for 1 minute. Turn the pieces over and broil one minute longer. (Be careful not to overcook, because this will cause the chicken to become dry.) Serve plain or with marinara sauce for dipping. Makes 9 pieces.

Nutritional info for 1 chicken strip with marinara dipping sauce:
155.98 calories ~ 8.6 grams fat ~ 1.3 grams net carbs ~ 17.1 grams protein