Yield: 13 tenders
Parmesan Garlic Chicken Tenders
prep time: 15 minscook time: 35 minstotal time: 50 mins
baked, crispy, dairy-free!
ingredients:
dry
- 2 lbs chicken tenders
- 1/2 cup almond flour
- 1/2 cup vegan seasoned breadcrumbs
- 1/2 cup vegan parmesan cheese
- cracked black pepper to taste
- pink Himalayan sea salt
- 1 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp fresh lemon zest
wet
- 2 whole eggs, beaten
- 2 tbsp fresh lemon juice
instructions:
- preheat oven to 425 degrees and coat a large baking sheet with foil and no stick cooking spray
- add dry ingredients to your food processor and blend until crumbly yet incorporated well
- in a separate shallow dish, crack eggs, add lemon juice and beat well
- pat chicken tenders dry (using a paper towel or cup) and taking one at a time, dip into egg mixture completely first, then coat evenly in the dry mixture
- lay coat tenders on foiled pan and ensure they aren't touching; back for 25-30 minutes or until cooked through. flip them halfway though baking time
NOTES:
once done baking, i recommend you broil the tenders for an extra 5-7 minutes on low (or high.. it really depends on your oven) for a crispier texture, especially if they aren't brown enough to your liking but done on the inside.
calories
115fat (grams)
3sat. fat (grams)
1carbs (grams)
5protein (grams)
18sugar (grams)
0Created using The Recipes Generator
