Chicken tenders brings back memories of Friendly’s and my last two years at UConn. It was the only thing I would order (besides black raspberry ice cream with chocolate sprinkles in a dish with gummy bears on the side, because that was needed), and the only thing I could cook in college. And like not from scratch… from a bag.
So this is a great beginner recipe for anyone who is new to re-making traditionally unhealthy dishes. Because these Gluten Free Chicken Tenders are baked and not fried, and made with almond meal instead of white flour, they are much healthier! Plus, all of the flavor comes from natural herbs and spices. 🙂
- 1 package of organic, free range chicken tenders
- 1 organic egg
- 2 tablespoons of unsweetened almond milk
- 1 cup of almond flour/meal
- 2 teaspoons of garlic powder
- 1 tablespoon of parsley
- 1/2 to 1 teaspoon of red pepper flakes (depending on how spicy you want them)
- 1 teaspoon of sea salt
- Few dashes of pepper
- 1 1/2 tablespoons of olive oil
- Preheat the oven to 425 degrees F.
- Drizzle the olive oil onto a baking sheet to lightly coat the bottom.
- In a small bowl, mix the egg and the almond milk.
- In a large bowl combine the almond flour, garlic powder, parsley, red pepper flakes, salt and pepper and mix.
- Dip the chicken pieces into the egg mixture and then into the flour mixture, and then place on a baking sheet.
- Bake for 25-30 minutes, until lightly browned and cooked through. Turn chicken over halfway through if desired.
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