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Gluten Free Chicken Strips
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Gluten Free Chicken Strips

Ingredients

  • 1 can full fat coconut milk
  • 1 T apple cider vinegar
  • 1-2 # chicken tenders
  • 1 1/2 cups pecans
  • 1 T chili powder
  • 1 T smoked paprika
  • 1 T cumin
  • 2 eggs (Omega-3)

Instructions

  • Preheat oven to 425 F.
  • Whisk ~1c coconut milk with 1T apple cider vinegar. Add chicken and marinate 1-2 hours in refrigerator.
  • In a food processor add: 1½ cup pecans, 1 T chili powder, 1 T smoked paprika, 1 T cumin powder, S&P
  • Blend until pecans reach breadcrumb-like texture. Put chopped pecans in a bowl.
  • In a separate shallow bowl whisk 2 eggs. 
  • Remove chicken tenders from marinade. Dredge each tender in this order: 1: eggs 2: pecan crust
  • Repeat steps until all tenders are covered.
  • Place pecan chicken on a sheet tray. Bake 12-15 minutes or cooked through (165 F).

Notes

*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.