Kids love chicken nuggets and chicken tenders but the kind you buy frozen or get at a restaurant are unhealthy and even dangerous. There are some brands on the market that are better than others and may be made with organic chicken but they are still typically breaded with wheat breadcrumbs. Many of the “healthy”, grain free/gluten free recipes result in a less than exciting taste, breading that just won’t stay on, and doesn’t get the crispy, crunchy texture kids love. You can also feel great about this grainless, gluten-free, highly nutritious chicken recipe.
I have experimented with a lot of recipes and finally found one that passes the test. I tried multiple ingredients and convoluted recipes and ended up with one that is just 3 ingredients (5 if you count salt and pepper) and is fabulous.
1 lb organic chicken tenders or chicken breasts pounded thin
1/2 cup homemade mayonnaise (recipe in Maximized Living Nutrition Plans book, organic plain greek yogurt (preferred) or Grapeseed oil Vegenaise. (This brand is readily available and has a purple top. There are other versions that use canola oil which we do not recommend)
1 cup almond flour
sea salt and black pepper to taste
UPDATE: I recommend using the plain yogurt or homemade mayonnaise because Vegenaise contains some soy – based ingredients.
Season chicken with salt and pepper. Dredge in Vegenaise and then in almond flour. Place in a glass baking dish and bake at 350 degrees for about 30 – 40 minutes depending on the thickness of the chicken.
•Make a lemon butter sauce for a “piccata” style dish
•Make the chicken into chicken parmesan by adding organic spaghetti sauce and mozzerella