I LOVE spicy food. Now this recipe you can do plain or with a kick. I recommend a nice Chuck Norris version with plenty of hot peppers & spices :-) but to each his own.
To make it low carb I substituted coconut flour for whole wheat or all purpose. It's lower in carbs but a bit trickier to use. It's also has a sweetness to it that other flours don't. I like that but if you don't I'd use whole wheat pastry flour instead.
Also the breading was a little more dry than regular flour. I would either mist with olive oil or use a different flour if that's a problem for you.
The best part about this recipe is how quick it is to make. It's only about 5-10 minutes to prepare & it's in the oven for 20-25. You can easily have dinner on the table in 30-35 minutes with this one.
1/4 c extra virgin olive oil (this keeps the meat moist)
2 tbsp lemon juice (this makes the meat tender)
1/4 c coconut flour
Paprika
Cayenne pepper
Kosher salt
Black pepper
Garlic powder
Onion powder
Cumin
6 chicken tenderloins
1. Preheat oven to 400.
2. Line a baking sheet with aluminum foil & position a wire baking rack that can go in the oven on top.
3. In a shallow dish whisk together the lemon juice & olive oil. It should be cloudy & thick.
4. In another bowl mix together the dry ingredients. Start with small amounts of the spices, adding more according to your tastes. (Remember the cayenne is hot, so use with caution.)
5. Chop up a Jalopeno pepper - 1 or 2 according to your taste preference & the hotness of the peppers. Keep in mind this step is completely optional. However if you dare to light the fire - add these to the dry ingredients.
6. Dredge the tenderloins in the oil & lemon juice. Then through the breading.
7. Place on the wire rack & bake for 20-25 minutes.
I added my salt at the end because I often serve people on a low sodium diet, but feel free to mix yours in with your breading.
While this is in the oven, take time to whip your favorite veggies to go with - steaming is always quick & healthy :-)
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