Almond Crusted Chicken Tenders
- 1 Pound Chicken Breast Tenders
- 1 Cup Almond Flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Old Bay Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 Tablespoon coconut oil
- 1 Egg
- Heat the coconut oil in a large skillet.
- In a large zip-top bag, add the almond flour and all the seasonings. Shake to mix thoroughly.
- Beat the egg in a bowl for the egg wash.
- Dip each strip into the egg wash and then pop it right in the zip-top bag and shake it to fully coat the chicken. I like to do for strips at a time.
- Add the strips right to the hot pan and cook for 7 minutes on each side or until chicken is cooked through and crispy.
- Plate and feast!
Recipe adapted from the Slow Carb Foodie
Recipe by Sarah 'n Spice at https://sarahnspice.com/almond-crusted-chicken-tenders/
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