Homemade Chicken Tenders with Ranch Dressing
Now that school has started, it can be a challenge to find healthful dinners that are also easy and quick. When a little one has dietary challenges like gluten intolerance, it can be even more difficult. Here’s a great recipe for chicken tenders that is tender, juicy and gluten free. Kids will gobble them up and ask for more. Even better, they can be made in batches and stored in the freezer for a quick dinner or snack.
• 1 lb chicken tenders (or skinless chicken breast, cut into strips)
• 1 egg, beaten
• ½ cup almond meal
• ½ tsp salt
• ¾ tsp paprika
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• Coconut oil, ghee or bacon fat for frying
1. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish.
2. Dry chicken with paper towel. Dip the chicken first in beaten egg then in almond meal mixture, coating all sides. Place on baking sheet. Repeat until all chicken tenders are coated.
3. Heat coconut oil, ghee or bacon fat in a frying pan till a drop of water sizzles when dropped into the fat. Fry the chicken for about three minutes on each side till browned and crispy. The internal temperature of the chicken should be 165 degrees.
4. Eat the tenders while hot. They can also be refrigerated or frozen then reheated in a pre-heated 400 degree oven for 10 to 12 minutes till hot and crispy.
• 1 egg, room temperature (accomplish this quickly by setting egg in a bowl of warm water for a couple of minutes before you crack it)
• 1 cup light olive oil
• 1 Tbsp lemon juice
• 2 Tbsps red wine vinegar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup coconut cream
• 1 handful cilantro
Place all ingredients into blender and blend on medium low speed for one minute. Pour into an airtight container and refrigerate. Enjoy!Edit ModuleShow Tags