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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.