Delicious, Easy, Healthy, Oven Baked, and Gluten Free
18 chicken tenders
4 cups almond flour
6 eggs
1/2 cup almond milk
hot sauce (optional)
olive oil
smoked paprika
garlic powder
onion powder
himalayan pink salt
coarse ground black pepper
In a large bowl, combine eggs, almond milk, a few dashes of hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp himalayan pink salt, and 1/2 tsp coarse ground black pepper. Put chicken tenders in the mixture, refrigerate for 30 minutes or more (optional)
In a separate large bowl, combine almond flour, 1/2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp himalayan pink salt, 1 tsp coarse ground black pepper
Lightly oil a healthy nonstick baking sheet
Take chicken tenders out of egg mixture one at a time and put them in the almond flour mixture to coat on both sides. Lay them on the oiled baking sheet. Bake at 400 degrees for about 40 minutes (or until thoroughly cooked), carefully turning over halfway through cooking time. These are delicious dipped in my vegan ranch or vegan buffalo sauce (1/2 hot sauce and 1/2 vegan butter melted together over low heat)
*If using fine ground black pepper or other forms of salt, you may want to decrease amounts
