I have a recipe that you have to try. It has become a favorite in our house because it is guilt-free without tasting too healthy. ;) Baked Paleo Chicken Fingers-- basically adult's version of chicken fingers [not off the kids menu, not processed nor are they fried]! I found this recipe one day when my gal pal and I were craving comfort food after a long day of adventure. Back in college, chicken fingers and fries is our go-to drunk food (with buffalo chicken sauce and ranch dressing of course), but we didn't want to feel BAD about ourselves for indulging.
I am all about making our favorite, classic, comfort foods but with in a healthier way. So I found a recipe called "Baked Paleo Chicken Tenders" on Pinterest! I modified it a bit below! It is simple & easy, versatile and a nice change to your chicken dinners! Now, if I mentioned the word "paleo" to my girlfriend who I was making these with or my picky-eater boyfriend... this would be a no-no. Thats why I just like to call them Chicken Tenders and note that they skip bread crumbs, add fiber, is low carb and high in protein!
I like to make a big batch of chicken tenders , nuggets or cutlets for the week. Some nights I will make these instead of the same old boring grilled chicken or baked, plain and bland. Pair it with some marinara sauce or my favorite VEGAN honey mustard by Follow Your Heart. Thankful that I found this recipe!
Ingredients (4-6 servings)
- 2 lbs chicken tenderloins
- 1 cup almond flour
- 1 tbsp flax meal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp teaspoon poultry seasoning
- S&P to taste
- 2 eggs
- Preheat oven to 375 degrees (F) and line a baking sheet with parchment paper.
- In a pie plate or any shallow dish, combine the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
- Next, in a separate bowl, beat the eggs.
- Blot the excess moisture off from the chicken tenders with paper towels , then coat them in the egg. I leave them in there for a minute and mix it around so the tenderloins are thoroughly coated in the egg mixture.
- Dredge them in the almond flour breading, pressing to adhere. Also leaving them in the "breading" for a minute or two before placing on baking sheet.
- Place tenders on baking sheets and then lightly spray with olive oil cooking spray.
- Place in the oven and bake for 8-9 minutes. Flip the tenders over and bake for another 8-9 minutes, or until the temperature inside reaches 180 degrees (F).
- Finally, serve immediately, or at room temperature.
So whether you are just looking to change up your chicken for your weekly meal prep, or having friends over for a Sunday Dinner, these are a must! Make cutlet sized portions, add some marinara and fresh mozzarella for a yummy chicken parmesan, or put them between some slices of bread, tomato, red onion, lettuce and dijon mustard for a great chicken sandwich. Picky eaters or an alternative to the good ole kids meal chicken fingers and fries? Bake up some sweet potato cut like fries and bake them at the same time as your chicken. YUMMO!
I hope you will try this and ENJOY it as much as I do and the rest of the clan!