GLUTEN-FREE CHICKEN TENDERS
These gluten-free chicken tenders are coated in almond flour, then fried in hot avocado oil until golden brown and delightfully crispy.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Pound the chicken pieces thin using a meat pounder.
- Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
- Dip each chicken piece into the egg mixture, shaking the excess off, then dredge it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.
- After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.
- Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
- Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.
Nutrition Facts : ServingSize 2 chicken tenders, Calories 378 kcal, Carbohydrate 7 g, Protein 31 g, Fat 25 g, SaturatedFat 2 g, Sodium 399 mg, Fiber 3 g
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
CHICKEN FINGERS (GLUTEN/CASEIN FREE)
Extremely crunchy chicken fingers, free of gluten and casein. To make 'vegan', use tofu for the chicken and soy-mayo for the egg. Use any flour combination. For the cereal, I used Mesa Sunrise.
Provided by Laurie150
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- In a bowl, mix together flour, corn meal, garlic powder and salt/pepper.
- In a baggie, crush cereal, then pour onto plate.
- Dip each strip in flour mixture, then into egg, then press into cereal.
- Place on greased cookie sheet.
- Bake at 400°F for about 16 minutes, until no longer pink inside.
Nutrition Facts : Calories 319.9, Fat 16.9, SaturatedFat 4.9, Cholesterol 233.8, Sodium 140, Carbohydrate 4.8, Fiber 0.5, Sugar 0.5, Protein 35
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