This recipe was a result of an intense craving for chicken tenders dipped in honey mustard. I was not in the mood for frying anything, so I got to work on a baked version. I kept thinking of one of my favorite meals growing up, my Nanny’s (grandma) Italian chicken cutlets. With those in mind I put together grain free chicken tenders, a finger food version of my childhood favorite.
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Grain Free Chicken Tenders
prep 15 mins
cook 18 mins
total 33 mins
yield 4 servings
1 lb boneless skinless chicken breasts
oil/melted fat of choice for greasing
1/2 cup Otto's cassava flour
1 tsp salt
1 tsp pepper
1/2 TBS onion powder
1/2 TBS garlic powder
3/4 cup of almond meal or flour (meal will have better texture)
1/2 TBS dried basil
1/2 TBS dried parsley
2 TBS of melted ghee/fat of choice *optional
Preheat oven to 425. Line a large baking sheet with slightly greased parchment paper or a greased rack.
Cut chicken breasts into equal sized strips (this allows for even cooking) and pat dry.
Set up a breading line with three shallow dishes. In the first whisk together cassava flour, salt, pepper, onion powder, and garlic powder. In the second dish gently beat 2 eggs with a fork. In the third whisk together almond meal, dried basil, and dried parsley.
Coat all sides of chicken strips in cassava flour mix, then in the egg wash, and then in the almond meal mix. Shake off excess at each step and place on baking sheet.
Bake for 16-18 minutes, flipping half way through. For extra crispiness brush with melted ghee and move to top rack for last 5 minutes of cooking time.