These are things that happen regularly in my house: 1) One of my kids forgets the lunch that I lovingly prepared at home. 2) I race to school to deliver it so the kid doesn’t resort to eating someone’s Lunchables. 3) That lunch contains these chicken tenders, which I make about as often as the sun shines in Boulder (which is to say, almost all the time). By replacing the standard flour with almond flour and flax meal, frying in coconut oil, and adding a ton of great herbs and spices, I’ve turned a ho-hum standard into one of my go-to dishes. These tenders are good hot, they’re good cold—they’re just plain good.
Serves 6
Preheat the oven to 350°F. Set a rack on top of a baking sheet.
In a wide, shallow bowl, combine the almond flour, flax meal, Italian seasoning, salt, red pepper flakes, paprika, pepper, and cayenne pepper. In a separate shallow bowl, whisk together the eggs and almond milk. A few at a time, dip the chicken strips first in the egg mixture, then into the flour mixture.
In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat. Fry the chicken tenders in batches until golden brown, 2 to 3 minutes per side, adding more coconut oil, as needed. Set the browned chicken tenders on the rack.
When all the tenders are browned, finish in the oven until cooked through, about 4 minutes. Serve hot or at room temperature.
Tip Italian Seasoning
A combination of dried oregano, thyme, basil, parsley, marjoram, and other green goodness, Italian seasoning adds great flavor with every shake and provides a healthy shot of antioxidants. Seek out a sodium-free version.