Crispy on the outside, juicy on the inside, these baked chicken tenders deliver serious crunch without the gluten. A flavorful blend of walnuts, maple pecans and almond flour creates a golden, nutrient-packed coating seasoned with turmeric, garlic and black pepper. Oven-baked instead of fried, they’re a better-for-you twist on a classic comfort food the whole family will love.
Baked Chicken Tenders (Gluten-Free)
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Ingredients
- 1/3 cup walnuts
- 1/4 cup maple pecans
- 1/4 cup almond flour
- 1 Tbsp. turmeric powder
- 1/8 tsp. sea salt
- 1/4 tsp. garlic salt
- 1/4 tsp. black pepper
- 2 eggs
- 1 lb. boneless and skinless chicken breasts
- Extra-virgin coconut oil for baking tray
Instructions
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Preheat the oven to 450 degrees F.
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Blend walnuts and pecans in food processor until fine flour forms.
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3.Add walnut meal, pecan flour, almond flour, turmeric, salt and pepper to bowl and mix until well combined.
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Beat eggs in separate bowl.
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Cut chicken into tenders. Dip tenders into egg and then into breading, turning until they’re coated well on all sides.
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Grease baking tray and then place chicken on it. Bake for 15 to 20 minutes until tender.
Notes
Nutrition
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