Wednesday, March 5, 2014

Grain-Free Chicken Tenders

I've made many variations on chicken nuggets and fingers, using everything from crushed plantain chips to shredded coconut for breading. A non-paleo friend asked me to come up with a nut-free recipe that would please her finicky kids. While this one does include dairy, I'm sharing it here because I was very pleased with the results.

The breading really stuck nicely to the chicken, and both of my kids enjoyed these a lot. You can customize the seasoning to suit your taste buds. We all really like garlic, so I wanted that to be the most prominent flavor.

I'm suggesting you divvy up the coating because there's nothing more annoying than having your dry ingredients get all clumpy and hard to work with once the egg and raw meat get in there. I always like to split the process in half so that my last few chicken tenders come out as evenly coated as my first.

Grain-Free Chicken Tenders

1 lb. chicken tenders
2 eggs
1/2 cup ground flax
1/3 cup grated Parmesan or Romano cheese
3 tbs. coconut flour
1 tsp. garlic powder
1/2 tsp. paprika
salt & pepper, to taste
2 tbs. melted coconut oil (or ghee)

Preheat oven to 400.

Whisk eggs in a shallow dish.

Combine ground flax, cheese, coconut flour and seasoning in a bowl. Pour half of the mixture into another shallow dish, and drizzle with half of melted coconut oil or ghee.

Dip chicken in egg, allowing excess to drip off. Dredge in flax mixture and place on a greased or Silpat-lined baking dish.

Once your flax mixture is running low or getting too goopy, pour in remaining half of the dry mixture and drizzle with the remaining tbs. of melted oil. Proceed to bread remaining chicken.

Bake chicken for 15-20 minutes, then flip over and cook for an additional 20 minutes or until golden brown.

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