Hello! Oh I love the rain only if I’m inside all day. Today is one of those days it’s raining and I’m out doing errands. Took my car to the dealership to get fixed, for a free rental car yay! Then later today going to the grocery store for dinners this week. Hopefully I’ll have some more recipes for you all!
Favorite dish growing up as a kid, something you always ordered off the kid menu at restaurants, or a quick snack with protein! Who doesn’t love chicken nuggets or chicken tenders! I have made them previously with just almond flour, which adds a nutty taste to them. This time I tried coconut flour! I read a lot of reviews that coating chicken with coconut flour, can sometimes produce a dry product. I thought my worst case scenario is that I will have to try again if it doesn’t turn out. Well lucky for me, the turned out amazing, moist and tender on my first try!
Most importantly they are gluten free, lactose intolerant friendly and free of processed crap! What a lovely recipe!
1 package Simply Raised Thin Sliced Chicken Breasts
1 cup coconut flour
1/2 cup almond flour
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon Lactose Free Milk
1 teaspoon paprika
1/2 teaspoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
4 tablespoons Earth Balance Butter, melted
3 shallow dishes ( pie pans)
1 baking sheet ( I used a broiler pan, to the bottom of the chicken could crisp up!
Preheat oven to 375°F
In a mixing bowl, add in the coconut flour, almond flour, paprika, salt, white pepper, parsley, garlic and onion powder mixing to incorporate all the spices into flour.
Separate the flour into two of the shallow dishes.
In the third shallow dish, add in egg whites until covers bottom of the dish ( about 1/2-1 cup). Add in the tablespoon of lactose free milk.
To prepare the chicken you will need to slice them into strips or nuggets, your choice! (You could also use precut, chicken breasts tenders)
Set up your station so they order is chicken, flour, egg, flour, baking sheet.
Then take one chicken strip piece and dip into the flour, coating both sides, dip into the egg mixture, coating both sides, and then dip into the final flour mixture, making sure ot coat both sides evenly, then placing onto baking sheet. Repeat this step for the rest of the chicken pieces.
Drizzle with extra virgin olive oil.
Bake for 20-25 minutes until done.
Remove from oven and with a silicone baking brush, spread the melted butter over each breasts. Turn on the broiler and broil till browned.
Serve along side your favorite dipping sauce.
For a lactose free Ranch Dressing, follow this recipe!
If you prefer more of a sweet tangy sauce, you can prepare this quick honey mustard. Take 1/4 cup honey and 1/4 cup yellow mustard mixed together. Adjust measurements to your taste buds!