Description
These gluten and dairy-free chicken tenders are coated in nuts and spices then baked to perfection. Tender on the inside and crispy on the outside, they are a healthier substitute for frozen tenders.
Ingredients
Scale
1 package Grass Roots Farmers’ Coop chicken tenders
1 cup almonds or walnuts
1 tsp onion powder
1 tsp garlic powder
1 tablespoon Italian seasoning
1 tsp salt
1 tsp pepper
1 cup almond flour
1 cup plain unsweetened almond milk
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with non-stick cooking spray. You might need two trays to hold all of the chicken.
- Add nuts, onion powder, garlic powder, salt and pepper to a food processor. Pulse on low until nuts are ground up, but not too fine. I like mine to be have some texture still to add more crunch to the chicken.
- Season the chicken with salt and pepper. Add almond flour to a shallow dish then add milk to a shallow dish.
- Dredge 1-2 pieces of chicken in the flour, shaking off any excess. Dip into the milk. Finally, place into the nut mixture, pressing the nuts into the chicken. Place on prepared pan. Repeat with remaining chicken tenders. Use 1 hand for the dry mixture and 1 hand for the milk.
- Place the prepared chicken in the oven. Bake for about 20 minutes or until done, flipping once or twice during cooking.
- Serve with a healthy green goddess dip or your favorite dipping sauce. Honey mustard also goes great with this chicken. Enjoy!
