Sometimes we just crave the basics. Whether it’s for the kid-in-you or your actual kids, these delicious chicken tenders will appease your taste buds and your mind.
Yes, they taste amazing! But you can also dish them up knowing that you are giving yourself and your family the highest quality, most nutritious food, without all the gluten, corn, or inflammatory fats of traditional fried chicken.
Seriously, the nutty, robust flavor of almond flour makes it so easy to knock gluten out of your diet. Not only is this recipe healthier, it simply tastes so much better!
With a recipe like this, you can think across the globe. In the mood for Indian? Season the almond flour with curry, turmeric, and ginger. Or are you craving Italian? Simply add parmesan, along with parsley, garlic, and oregano. You get the idea!
Remember, you are what you eat ate. Always choose organic, pastured poultry that was never given any soy, corn, hormones or antibiotics.
Gluten-Free Almond Crusted Chicken Tenders
November 11, 2019
No need for the drive-thru! These healthy, low carb, gluten-free chicken tenders are so easy to make and taste amazing, without all the inflammatory ingredients of traditional fried chicken.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
1In a large bowl, whisk together the almond milk and ground flaxseed. (This acts as an egg substitute).
2Add the chicken tenders to the same bowl and toss to coat.
3In a large plastic resealable bag or second large bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and sea salt.
4Add half the chicken tenders and toss until coated, then remove from the almond flour mixture and lay in a single layer on a parchment-lined baking sheet or tray.
5Repeat with second half of the tenders.
6Place 1-1/2 tablespoons of the oil in a large skillet over medium heat, and heat until coconut oil melts or olive oil sizzles when you add a few drops of water.
7Add about a third of the coated chicken tenders, leaving at least a half inch of space between each tender. (If you crowd the pan, your tenders will come out soggy instead of crispy).
8Cook on both sides until tenders are golden brown and chicken is cooked through, about 6-7 minutes.
9Remove cooked tenders to a parchment lined plate in a single layer. (If you prefer your food piping hot, you can keep the tenders in a warm oven. But DO NOT cover them, or they’ll get soggy.)
10Add another 1-1/2 tablespoon of oil to pan and cook the next batch; repeat with the final tenders. Serve with your favorite dipping sauce.
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