Crispy Baked chicken tenders
- Chicken tenders or chicken breast 500g or 1 lb
- 3 eggs
- 1 cup All purpose GF flour
- 1 cup almond flour
- 3 tsp garlic powder (divided)
- 3 tsp onion powder (divided)
- 1 1/2 tsp paprika (divided)
- 3/4 tsp cayenne (divided)
- 3/4 tsp black pepper powder (divided)
- Salt to taste
- Cooking spray
Method:
- preheat the oven to 425 deg F and line a baking tray with a silicone mat, parchment paper or aluminium foil. Grease if using parchment paper or aluminum foil.
- To a shallow bowl add the all purpose gluten free flour (you can use any brand). Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper powder, 1/4 tsp black pepper powder and salt to taste. Mix it well.
- To another bowl add the almond flour. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper powder, 1/4 tsp black pepper powder and salt to taste. Mix it well.
- To a third bowl, add the three eggs. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper powder, 1/4 tsp black pepper powder and salt to taste. Whisk it until well combined.
- If using chicken breast, cut them into equal sized strips.
- Set up a dipping station with the above three bowls.
- Take one chicken tender, dip it in the egg wash, then the gluten free all purpose flour and then the almond flour. Repeat the same sequence of dipping again. The double dunking with ensure a crispy coating.
- Place the coated chicken tenders on the greased baking sheet. Spray them with cooking spray.
- Bake at 425 deg F for 30 minutes, flipping them after 15 minutes. Spray with cooking spray after flipping them.
- Enjoy them hot out the oven. I love to pair them with some mayonnaise or organic sriracha.
Lil SoSo Recipes 