Crispy Gluten Free Chicken Tenders
Ingredients
The chicken tenders
-
24
pieces
Chicken Tenders
The coating
-
1
cup
Almond Meal
-
½
cup
Flax Seed Meal
-
1
cup
Gluten Free Quick Oats
-
1
tbsp
Paprika
-
½
tbsp
Course Ground Black Pepper
-
1
tbsp
Kosher Salt
The egg mixture
-
2
Large
eggs
-
1
tbsp
water
Instructions
- Trim the tendons from the chicken tenders.
- In a shallow bowl, whisk together the eggs and water.
- In a large plate, combine almond meal, flax meal, oats, paprika, pepper, and salt.
- Coat each tender in the egg mixture, then roll in the almond meal mixture, pressing it in.
- Place the coated tenders on a wax paper lined baking sheet.
- Freeze the tenders for 1-2 hours, then transfer to a zip top bag for storage.
- For cooking, thaw in the fridge and bake at 425°F for 17-19 minutes, flipping halfway through.
- If cooking from frozen, bake for 25-30 minutes, flipping halfway through.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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