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Crispy Chicken Tenders

Amanda Fox

These chicken tenders are a fun way to get that crunch of crispy fried chicken. We are baking them for a healthier version. There are a few different ways to accomplish these results, and I will go over them in the content below. Please read through the directions to decide which one you want to go with. Then you can decide which ingredients you will need.


Ingredients:


3-5 boneless skinless chicken breasts (depends on how many you're cooking for)

Siete Lime Chips (12 oz bag)

1/2 cup of almond milk

1 cup arrowroot starch

seasoning of choice

salt and pepper


Directions:


  • Prepare 2 baking trays by covering with foil, and placing a cooling rack in the foil covered tray. You can spray the cooling rack with a non stick spray. It helps with clean up later.


  • Prepare the chips by pouring half the bag into a ziploc bag and crushing them as much as you can. Set aside until the chicken is ready. If you need more crumbs, crush more chips.


  • Prepare the chicken by slicing into strips. We sliced the chicken breast in half lengthwise, and then cut it down the center which gave us 4 tenders. we took it one step further and cut the strips in half one more time so they weren't so long. Season the chicken with seasoning of choice, or salt and pepper.


Preheat oven to 450 degrees.


  • At this point, you can proceed in a few different ways.

  1. You can season the chicken with salt and pepper or any other seasoning you like. Then put the tenders in the bag of chips and shake.

  2. You can dip the chicken in almond milk and then put them in the bag of chips and shake.

  3. You can dip the chicken in the arrowroot flour, then dip in the milk, and then into the chips. (you can season the arrowroot with seasonings of choice such as garlic or onion powder, salt and pepper)


You can try all these ways to figure out which one you think tastes the best.


  • Once you have them covered with the chips, you can now put them on the prepared racks and trays.


Put them in the oven for 20-30 minutes.

At about 15 minutes in, you can take them out and turn them over. Then put them back in and continue to cook for the remainder of the time. Check them with the meat thermometer. They should be at 165 degrees.


Serve and enjoy with your favorite dipping sauce!








We had some purple potatoes on the side. We also made a sugar free ketchup, and honey mustard sauce for those that could have it.








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