Cajun Chicken Strips2013-06-15
- Servings : 3-4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Christine came up with this recipe and it is a great option for when you feel like spicy chicken.
- 1 1/2 lb. organic chicken tenders
- 3/4 c. whole wheat flour
- 3/4 c. panko crumbs
- 3/4 almond meal
- 1 1/2 - 2 T. Tony Chachere's Creole Seasoning (adjust amount depending on how spicy your preference is)
- 1/2 tsp. garlic powder
- 1 egg
- 2 T. organic milk
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Use two shallow containers: add whisked egg and milk to one and mixed together flour, panko crumbs, almond meal and seasonings in other container. Dip chicken in egg mixture. Transfer to other container and dredge in the flour mixture. You may have to use a spoon to press flour mixture unto chicken to help evenly adhere. Place on parchment lined cookie sheet about 1 1/2 inches apart. Sprinkle with cracked pepper and sea salt.
Lightly spray with olive oil mister; this helps the chicken to turn out crispy. Cook for 15 minutes on middle rack in oven and then turn. Continue to cook for another 15-20 minutes. Serve alone or with a dipping sauce.