Tuesday, March 4, 2014

Grain Free Baked Chicken Tenders

Ever crave FRIED food? Every now and then it will creep up on me too! I tried this recipe for the first time tonight and it was a hit! Definitely gives you the fried comfort food satisfaction without the guilt or the disgusting feeling after. Benton even gobbled them up!

1.5 pounds chicken tenderloins (the original recipe called for 2 lbs but that was too much for my        "breading" recipe)
1 cup blanched almond flour
1 tablespoon flax meal
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon dried parsley
1/4 teaspoon poultry seasoning
ground black pepper to taste
2 eggs
olive oil, in a sprayer
  1. Preheat oven to 425 degrees (F) and line a large baking sheet with parchment paper.
  2. In a pie plate or another shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
  3. In another small mixing bowl, lightly beat the eggs.
  4. Blot the excess moisture off from the chicken tenders with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
  5. Place the breaded chicken tenders onthe baking sheets and lightly spray with olive oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with olive oil and bake for another 8-9 minutes, or until the internal temperature reaches 180 degrees (F).
  6. Transfer the chicken tenders to a platter and serve immediately, or at room temperature.
Recipe adapted from Allergy Free Alaska.

I was going to make homemade ketchup to enjoy with them but was missing distilled white vinegar so I'll be testing out an easy recipe for that soon and will update you!

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