Almond Cinnamon Crusted Chicken Tenders

Do you ever miss the crunch of chicken strips? I do- Im a texture person and I love crunchy foods! This is a great alternative and can be altered to be more spicy (cayanne) or more aromatic (cinnamon) or both together for a very flavorful punch!  
4oz Chicken Tenders
1 Egg White
1 tsp Cinnamon
1/2 cup Sliced Almonds (you want the pieces to be thin so they stick, if they are too thick and heavy they will fall off)
Sea Salt
Garlic (fine chopped fresh or dried, use less if fresh)
Coconut Oil
Plain Greek Yogurt (optional)
Barley Brown Rice
Cooking Instructions:
Pre-heat oven to 350 degrees
Pat dampness off of chicken tenders
Season both sides with sea salt and garlic
Froth egg white on shallow plate
crush almonds up between two sheets of parchment paper. You can use a mallet or a rolling pin, or anything heavy. Leave them somewhat whole, for various texture.
Add cinnamon or cayenne or both to the almonds
Drag chicken strips through the plate of egg white – coating well
Roll chicken strips in almond mixture
Lay gently pan with parchment paper and chill in fridge to set crust for 10mins
Bake for 15-20 minutes
*Serve w/ Barley & Brown Rice (Trader Joes)OR mashed sweet potatoes. You can even keep the extra in the fridge and chop it up and add to a salad later on!
Dipping Sauce (optional):
1 tbs of plain Greek Yogurt with a dash of cinnamon
Note: You can switch out the Cinnamon with Cayenne Pepper if you prefer Spicy over Sweet!

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