Fabio Leonardi Milling machines take the seeds and skins out of peppers to create a smooth and velvety sauce. Commonly used in Portuguese cuisine this sauce can be treated as a pasta sauce, used in marinades, rice dishes, potato dishes and to accompany barbecued meats.
Gluten Free Almond Coconut Chicken Tenders by Chef Angela Consiglio
With March break just around the corner I have created a healthy treat to keep your kids happy, healthy and energized. Here we have it, healthy gluten free flavour packed chicken tenders to serve not only to your kids, but to bring out the big kid in you too! The flavour and texture of almond flour and dried coconut creates a great combo that will satisfy the most discerning chicken tender critic out there.
Yield: Approx 10 to 12 chicken strips
1 lb boneless skinless chicken breast, cut into strips lengthwise
1 cup almond flour
1 cup unsweetened desiccated coconut
1 tsp paprika
1 tsp garlic powder
2 tsp fresh finely chopped parsley
½ tsp salt
¼ tsp black pepper
2 carrots, peeled and cut into batons (sticks)
2 celery stalks, cut into batons (sticks)
Dipping sauce of your choice
1. Preheat oven to 375°F. Line baking tray with parchment paper.
2. Whisk eggs in shallow bowl. Add pinch of salt and pepper to season.
3. In another shallow bowl combine almond flour, coconut, paprika, garlic, parsley, salt and pepper. Stir to combine.
4. Dip chicken strips into egg wash and coat one at a time. Transfer strips to breading and toss to coat completely. Place on lined baking tray.
5. Repeat above step until all strips are prepared.
6. Bake for 25 to 30 minutes until golden and meat inside is no longer pink (turning chicken over once at the 15 minute mark to ensure both sides get golden brown). Chicken should be cooked to an internal temperature of 165°F. Serve alongside carrots, celery and your favourite dipping sauce.
1. For a quick and healthy snack or meal double or triple the recipe and freeze raw breaded chicken strips for up to 3 months. From freezer bake according to recipe above (method step 6).
2. When working with breading stations it is a great idea to keep one hand for the wet station ‘egg wash’ and one hand for the dry station ‘breading’. By not using both hands in both stations you prevent sticky and clumpy finger tips. Using this tip allows only one hand to be wet and one hand will to be dry ensuring you work more neatly and effectively.
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