AOM Forge Kitchen • Field-Forged Main

Almond–Coconut Breaded Chicken Tenderloins
with Ember Crown Coriander Sauce

Crisp armor. Juicy core. A smoky, earthy sauce that finishes clean — not sugary, not heavy. Built for strength, clarity, and repeatable wins.

⏱️ Time: 25–35 min 🍗 Protein-Forward 🔥 Smoky + Earthy 🛡️ Low-Sugar
Chicken Tenderloins — Ingredients
  • 1–1½ lb chicken tenderloins
  • Salt + black pepper (season the chicken directly)
Breading — Ingredients
  • ½ cup almond flour (fine grind)
  • 2 Tbsp coconut flour (no more — it’s thirsty)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder (or 1 small grated clove)
  • ½ tsp salt + black pepper to taste
  • Optional (if you have it): ¼ cup finely grated parmesan
Binder — Ingredients
  • 2 eggs, beaten well (best)
  • Alternative: ¼ cup coconut milk + 1 tsp Dijon (if eggs are out)
Method — The Forge Steps
  1. Dry the chicken. Pat tenderloins dry. Season with salt + pepper.
  2. Build the breading. Mix almond flour + coconut flour + spices (and parmesan if using).
  3. Assembly line. Chicken → egg → breading. Press firmly to lock the coating.
  4. Rest 5–10 minutes. This hydrates the coating and prevents flake-off.
  5. Pan sear (best crunch): Heat skillet to medium. Add avocado oil or ghee. Cook 3–4 min per side until golden, to 165°F.
  6. Oven finish (optional): Bake at 400°F on a rack, 15–18 min, flip once.
  7. Serve with Ember Crown sauce. Drizzle or dip — never drown.
Forge Law: Coconut flour is powerful and greedy. Keep it at 2 Tbsp or the coating turns dry.