Photo by: Kim Sanders
Gluten Free Chicken Fingers 2 Ways – Low Carb Or Not
Food Ingredients:
1 pound organic package raw chicken tenders (1- 2) 3 pasture raised eggs 1/4 cup whole flax seed ground up into a meal 1/4 cup Gluten free flour 2 teaspoons Himalyan salt or to taste pepper to taste 1/4 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon mild chili powder coconut oil for frying
Recipe preparation:
1 Heat a generous amount of coconut oil (if you use expeller pressed it doesn’t taste like coconut) in a large frying pan over medium heat. 2 In medium bowl beat eggs. In second bowl or pie plate combine remaining ingredients and mix until combined. 3 With each chicken tender coat in egg first and then coat evenly with flour/flax seed mix. 4 Fry until lightly browned on both sides and serve hot. 5 If you are doing this the low carb way, omit the gf flour and lower your heat to medium low. The flax seeds brown pretty quickly so it is easy to burn. I like to serve these with “fries”. I cut up carrots, sweet potato and white potatoes into “fries”. I coat with, yes, more coconut oil, salt and pepper or whatever sounds good to me at the moment. Bake them at 425 for 20-30 minutes until they are cooked through and are crispy at the edges. And there you have it, chicken fingers and fries, gluten free, dairy free, low carb (or not), REAL FOOD.
Recipe source: Foodista recipe
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