This was something I’ve always wanted to figure out when we stopped eating wheat in the house. I would bread foods before, but the breading ALWAYS fell off by the time it was done. I was so annoyed. I’ve done a similar recipe in the skillet too, but every time I’m using the skillet the breading burns and starts to fall off before the chicken is done.
So tonight, I wanted to tackle it! And I’m SO happy with how it came out. Actually, the KIDS are so happy with how it turned out. My picky eater, who is 3 years old, was devouring them like she couldn’t eat them fast enough. I’m going to be batch cooking these some days to have lunches throughout the week!
Dig in, friends! 🙂
- 2 Lbs of Chicken Tenderloins (Or Chicken Breast Cut Into Strips)
- 1/3 Cup Arrowroot Powder
- 3 Eggs (Pasture Raised Preferred)
- 1 1/2 Cups Almond Flour
- Garlic Powder
- Onion Powder
- Salt + Pepper
- Coconut Oil
- In three separate bowls, set up one bowl with arrowroot powder, the second bowl with eggs (scramble them up!), and the third bowl with almond flour.
- Heat the oven to 375 degrees F.
- In a roasting pan, line parchment paper on it. Put a couple of spoonfuls of coconut oil on the parchment paper and place pan in the oven to melt the coconut oil.
- While the oil is melting, dip each strip of chicken into the arrowroot first, then the egg (make sure to drip the excess off), and then coat with almond flour. The chicken should be covered fully.
- Take the pan out of the oven and put the breaded chicken on the pan.
- With each spice listed above, I generously sprinkle each spice on.
- Bake in the oven for 20 minutes.
- Take the chicken out of the oven and flip each one over carefully. Turn up the oven to 400 degrees F.
- Bake for an additional 15-20 minutes.
- If you need it a little crispier, you can try broiling for a 30-60 seconds! (I didn’t have to do this step. They were crispy enough)
Let cool + enjoy!