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Thursday, November 16, 2017

Paleo Baked Chicken Tenders


 

Chicken tenders and honey mustard are all I've been craving lately. These are a great weeknight treat that won't leave you feeling gross afterward.  Even better, they only take about 30 minutes start to finish. I've tried my fair share of Paleo chicken nuggets recently and I think this almond meal/arrowroot powder breading is my favorite yet; the almond meal gives the breading some texture and the arrowroot powder keeps the breading from falling off. They feed our family of four with a serving or two leftover which is great for topping salads the next day or reheating and eating, as is. 

Ingredients:
2 lbs. boneless skinless chicken breasts cut into strips (about 4-5 strips per breast)
2 eggs
1/2 cup almond flour
1/3 cup arrowroot powder
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

Directions:
Preheat oven to 400 degrees. Oil or spray a wire rack and fit on top of a cookie sheet. Whisk 2 eggs together in a medium bowl and set aside. In another bowl combine the almond flour, arrowroot powder and spices- whisk until combined.  Slice chicken into strips.  One by one, dredge the chicken strips first into the egg and then the flour mixture. Only use enough flour mixture to coat completely. Place strips on the wire rack. If there is any excess flour that the egg hasn't absorbed, spray those spots lightly with olive oil. Bake for 20-22 minutes, flipping halfway through, until internal temperature reaches 165 degrees.



For the honey mustard:
1/4 cup mayo
2 Tbs. mustard (I use French's but dijon also works great)
2 tsp. honey
dash garlic powder, paprika, salt and cayenne pepper

Combine mayo, mustard and honey. Add in seasonings and season to taste.

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