Breaded Chicken Tenders Scd Food

SCD CRISPY CHICKEN FINGERS

Steps:

• Preheat oven to 425°
• Combine spices in a small dish until they are mixed
• Add almond flour, coconut flour, and spices to medium mixing bowl
• Stir until well combined
• Add eggs to a small mixing bowl and whisk
• Season chicken tenders with a little salt and pepper
• Add chicken tenders to whisked eggs and move them around with your hands until they are all coated with the eggs
• Line a baking sheet with parchment paper
• Place wire rack the size of your pan on top of the parchment paper (this allows for a crispier crust on the chicken - if you don't have a rack you can place the chicken directly on the parchment paper
• Coat each tender one by one in the flour mixture until it is evenly, but lightly coated
• Place each tender on the rack
• Bake for 20 - 25 minutes until coating is golden brown (chicken should reach an internal temp of 165°

BREADED CHICKEN FINGERS, STRIPS, TENDERS...

Steps:

• Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir into the flour the lemon zest. Pat the chicken dry and season both sides with garlic powder, salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
• Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

BREADED CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place flour in a shallow bowl. In another shallow bowl, whisk milk and egg. Coat chicken in flour, then dip in egg mixture. Place in bag; seal and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until chicken is no longer pink. Drain on paper towels.

BREADED CHICKEN TENDERS (SCD)

Steps:

• Pour a cup of almond flour into a zip lock bag, and add garlic and onion powder seasonings until it smells good to you - we use A LOT.
• Dip all white meat chicken tender strips into a beaten egg, then lightly coat in flour/seasoning mixture.
• Broil on high for 10 minutes, then flip and broil for another 5-8 minutes.
• They are ready when the coating starts to turn brown on both sides.