Almond and Coconut Crusted Chicken Tenders

My friend Randy asked me to teach him to eat a bit healthier. I am always excited for the opportunity to share what I have learned over the past few years about health and wellness with someone I love. I really try hard to do my own thing and not push my food values on anyone else--unless they ask. Then I let it all out, full steam ahead! I gladly agreed to help Randy learn how to look for healthier things in the grocery store and teach him a few recipes that he could make by himself for meal prep. When I asked him what kind of meals he'd like to eat, the first thing he said was, "is there a "breaded" gluten free buffalo chicken?" Never fear, Randolph (and world) because there definitely is. Below, you'll find the recipe for these chicken fingers. I use two kinds of flours for maximum crust potential. You'll also notice I dunk them in the flour and egg twice to create a crunchier crust. Add the spices to the flour you plan to put on last so that's the first thing you taste! Use any dipping sauces you like--may I suggest Buffalo Sauce, dairy free ranch or a primal honey mustard?

What You'll Need:

• 1 lb chicken breast, cut in to tender shapes

• 1 cup almond flour

• 1 cup coconut flour

• 4 eggs

• 1 tsp each: salt, pepper, cayenne pepper, onion powder

• Three bowls

What I Did:

Preheat oven to 350.

Lay out three bowls in a line on the counter. Place coconut flour in one bowl.

Crack eggs in to middle bowl and scramble around.

Place almond flour and spices in to the last bowl.

With your left hand, place one chicken tender in to the coconut flour. With your right hand, move the flour around until it costs the chicken.

With your lefthand, move the chicken tender to the egg.

With your left hand, move the chicken tender to the almond flour. With your right hand, move the almond flour around to coat the chicken tender.

With your lefthand, dunk tender back in the egg, and then place on a greased baking sheet or parchment paper.

Repeat this process until all of the tenders are breaded.

Bake for 10 minutes, then flip. Bake for another 8-10 minutes.

Remove from heat and allow to cool for a few minutes before trying to move them. If you move them too quickly, the crust will fall off.

Use these tenders whenever you feel like acting like a kid with none of the consequences!

#ourfavoritedinners #glutenfree