The young and young-at-hear will love my gluten-free, paleo take on chicken tenders that uses turmeric, coconut flour and almond meal for a crispy crunch.
Course:
Main Dish
Cuisine:
American
Servings: 4servings
Ingredients
1 1/2 poundsboneless, skinless chicken breast
1/2 cupcoconut flour
1largeegg
1 cupalmond meal
2tablespoonsground turmeric
1 teaspoonsalt
2teaspoonscoarse ground black pepper
1teaspoongarlic powder
2teaspoonsdried parsely
Instructions
Preheat oven to 400 F degrees.
Slice chicken lengthwise in approximate 1/2" thick pieces. If breast is very large, you may want to butterfly it first.
Place coconut flour in shallow dish. Whisk egg in second shallow dish. In third shallow dish, mix together almond meal, turmeric, salt, pepper, garlic powder and parsely.
Place strip of chicken in coconut flour, lightly covering all sides. Next dip in egg and let excess drip off. Finally place in almond meal dish and completely cover all sides well with mixture. Place on baking rack sitting atop baking sheet for maximum crispiness.
Repeat for all pieces of chicken.
Bake for 18 to 20 minutes in center of oven or until cooked through and turning crunch and lightly brown on exterior.
Remove from oven and serve with your favorite dip.
Recipe Notes
***Turmeric is better used by the body when paired with black pepper or fats -- so don't omit the black pepper unless it bothers you.