Hello eaters of yummy and real things! Tonight's recipe is a staple in my house because it's protein, dipped in protein, dredged in protein. Yasss. Plus, it's chicken tenders which just feels so thrillingly like a naughty naughty cheat meal. This recipe is perfect for just about anytime of year and works for doubling if you want to make an extra batch for lunches for the next few days. Enjoy!
Ingredients:
1. 1 package average sized package (1.2 - 1.2lbs) boneless skinless chicken thighs, breasts, or tenders
2. 2 farm fresh eggs
3. 1 1/3 cups almond flour
4. 2 Tablespoons ground flax seed
5. 2 teaspoons each of black pepper, poultry seasoning, and paprika
6. 3/4 teaspoon salt
Directions:
1. Preheat oven to 425 degrees
2. Slice your chicken into roughly tender size-and-shaped pieces. Do me a favor and don't get too uptight about the shape of these-you can always tell your kids they are dinosaur-shaped tenders or whatever. If you bought ready cut tenders, well done! Take a five minute break-make yourself some tea or pour a glass of wine
3. In a shallow bowl or inside a pie plate, mix together all of the dry ingredients. This will be the "breading" for the tenders
4. In a small/medium-sized bowl, crack the two eggs and beat/whisk them until they are uniform color and consistency
5. Put parchment paper on a cookie sheet and get it ready to receive the awesomey awesomey tenders
6. Grab a tender, dip it in the egg so that it's well-coated and then dredge it in the almond flour and spice mixture. Press the tender into the mixture so that it adheres
7. Lay the tender on the cookie sheet. Repeat with all other tenders
8. Bake for 18-20 minutes. Breading will not become exactly crispy but you'll hardly notice. The flavor and texture will be awesome and there will not be leftovers.
Serves 4 on normal days or 2 on squat days
Ingredients:
1. 1 package average sized package (1.2 - 1.2lbs) boneless skinless chicken thighs, breasts, or tenders
2. 2 farm fresh eggs
3. 1 1/3 cups almond flour
4. 2 Tablespoons ground flax seed
5. 2 teaspoons each of black pepper, poultry seasoning, and paprika
6. 3/4 teaspoon salt
Directions:
1. Preheat oven to 425 degrees
2. Slice your chicken into roughly tender size-and-shaped pieces. Do me a favor and don't get too uptight about the shape of these-you can always tell your kids they are dinosaur-shaped tenders or whatever. If you bought ready cut tenders, well done! Take a five minute break-make yourself some tea or pour a glass of wine
3. In a shallow bowl or inside a pie plate, mix together all of the dry ingredients. This will be the "breading" for the tenders
4. In a small/medium-sized bowl, crack the two eggs and beat/whisk them until they are uniform color and consistency
5. Put parchment paper on a cookie sheet and get it ready to receive the awesomey awesomey tenders
6. Grab a tender, dip it in the egg so that it's well-coated and then dredge it in the almond flour and spice mixture. Press the tender into the mixture so that it adheres
7. Lay the tender on the cookie sheet. Repeat with all other tenders
8. Bake for 18-20 minutes. Breading will not become exactly crispy but you'll hardly notice. The flavor and texture will be awesome and there will not be leftovers.
Serves 4 on normal days or 2 on squat days
 Photo credit to my boyfriend who made these tonight and sent me pictures to help me complete this post/torture me. Let me out of this meeting!! |  |
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