This is the way to my son‘s heart and stomach, with a dense crust that makes me feel like I’ve done good work as a mom, versus the “food products” you find in the frozen food aisle. Let no one be the wiser.
INGREDIENTS
- 1 cup egg whites
- 1 tablespoon coconut amino acids or tamari
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 12 boneless chicken tenders
CRUST
- 1/2 cup almond or coconut flour
- 1/4 cup ground flaxseed
- 2 tablespoons raw hulled pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Nonstick olive or coconut oil cooking spray
Turmeric & Honey Dijon Dipping Sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon raw honey
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon sea salt
DIRECTIONS
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat the egg whites, coconut amino‘s or tamari, salt, and white pepper.
- Spray the chicken tenders with our Seafood & Pultry Wash Spray, let sit for 2 minutes & rinse off. Pat tenders dry with a paper towel.
- Add the chicken to the egg white mix and let marinate for 10 to 15 minutes.
- MAKE THE CRUST: Meanwhile, in a food processor, combine the flour, flaxseed, pumpkin seed, sunflower seeds, salt, paprika, and onion powder. Pulse until the mixture forms of bread crumb-like consistency. Transfer the mixture to a gallon size resealable plastic bag.
- Remove the chicken from the egg mixture and transfer them to the bag with the crust mixture. Seal the bag and shake to coat chicken thoroughly.
- Place the coated chicken tenders on the prepared baking sheet and missed with cooking spray. Bake for 15 to 20 minutes, until golden brown.
- MAKE THE DIPPING SAUCE: Meanwhile, and a small bowl, whisk together all the dipping sauce ingredients.
- Serve the chicken tenders with a dipping sauce and maybe low-sugar ketchup on the side.
Enjoy!
Xx - Mareya