Baked Pistachio Crusted Chicken Tenders have only 6 ingredients, come together in 30 minutes, and make a healthy and delicious alternative to your standard chicken tenders. They are super easy to make and are gluten free, paleo, and Whole30 approved!
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. On top of that, place a cooking drying rack and grease with avocado oil (I like to use a spray bottle).*
Add the shelled pistachios to a Vitamix, high powered blender, or food processor. Pulse until nuts are coarsely ground, but still a little texture remains, about 10 seconds or so.
Set up an assembly line. Mix together the ground pistachios, shredded coconut, ginger, and salt and pepper and place on a plate or in a shallow bowl. Have the coconut flour on a separate plate/bowl and the beaten eggs in a shallow bowl.
Bread the chicken by rolling it in the coconut flour until fully coated. Then dip it in the egg mixture, fully coating. Last, roll in the pistachio mixture, fully coating. Place on the cookie drying rack and repeat with remaining chicken. Bake for 20-25 minutes until golden brown and cooked through. Serve with honey mustard or sauce of choice. Enjoy!
*if you don't have a cookie drying rack, you can just bake them right on the parchment paper.