GF Crispy Chicken Tenders
1-2lb. boneless, skinless chicken tenders or thinly sliced breasts
2 cups almond flour
4 Tbs. parsley
2 Tbs. cumin
2 Tbs. paprika
1 Tbs. dehydrated onion flakes
1 egg
1/2 cup almond milk
coconut oil
Preheat oven to 350 degrees. Heat skillet on medium with coconut oil. Beat the egg and mix with almond milk in a shallow bowl. In a separate dish, mix dry ingredients. Dip chicken into egg mixture and then coat in dry mixture. Fry the chicken in skillet over medium heat in coconut oil to brown each side. Place on cookie sheet, lined with aluminum foil, and bake at 350 degrees for 15-20 minutes, depending on thickness of chicken.
Gluten-free foodies will love this recipe!
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