Tuesday, April 8, 2014

Paleo Breaded Parmesan Chicken Strips

Yes, Parmesan is not Paleo, the rest of the ingredients are, so this is still way better for you than other breaded chicken strips.   You can omit the parmesan and they still are delicious; I have made them both ways.  Another option would be unsweetened shredded coconut.  You can also adjust the amount of parmesan to just get a hint of the flavor, or just add it to some of the flour mixture for household members that you feed healthier meals, but maybe not full Paleo.

10 boneless skinless chicken tenderloins or 4 chicken breast sliced into "chicken finger" size slices
1/2 cup almond flour
1/4 cup milled flax seed
About 1/8 cup coconut flour (or you can use just the almond flour and milled flax seed, do not use all coconut flour, it does result in the same texture, my favorite breading is a combo of all three)
1/4 cup to 1/2 cup shredded parmesan ( for some reason the shredded is better in this recipe compared to the powder, but powder would work, but the shredded is my recommendation)
1/4 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 Tbsp dried chives

Optional- Italian seasoning, pizza seasoning, oregano, basil, chili powder, savory, really the list is endless

Water, egg or milk of choice

Pre-heat oven to 425

Chicken needs to be thawed

In small dish, mix all of the ingredients except chicken, water, egg and milk

Line a baking sheet with rimmed sides with parchment paper, spray with oil of choice, I like olive oil spray

Rinse the chicken in water or dip it in the egg or milk, and let excess moisture drip off

Coat both sides heavily in the flour mixture

Lay breaded strips on the sprayed parchment paper, be sure none of them are touching

Carefully spray the top sides of the coated chicken to help both sides brown slightly

Bake for 30 minutes turning at about 20 minutes

Bake until no pink remains and the breading is starting to brown.  You may be able to cook for a shorter time, but the breading usually is not ready.  It will depend on the amount of breading and the thickness of the strips.

This is great with sweet potato or zucchini fries

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