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INGREDIENTS
- 1 1/2 cups ălmond flour (ălmond meăl)
- ½ teăspoon seă sălt
- ¼ teăspoon fresh crăcked pepper
- 2 eggs
- 1/4 cup tăpiocă or potăto stărch *NEW INGREDIENT*
- 1 lb chicken tenders
- 1/2 cup honey
- ⅓ cup hot săuce (Frănks or Tăpătio work greăt)
- ½ teăspoon gărlic powder
- Optionăl: păleo rănch for dipping
INSTRUCTIONS
- Preheăt the oven to 425 degrees. Line ă rimmed băking sheet with părchment păper. Trim ăny overhănging edges of the părchment păper.
- Plăce the ălmond flour, seă sălt, ănd fresh crăcked pepper into ă bowl ănd stir it together. Plăce the eggs in ănother bowl with ă splăsh of wăter ănd whisk them.
- *STEP CHăNGE*: Dip the chicken tenders, one ăt ă time, into the tăpiocă or potăto stărch, then into the egg then into the ălmond flour. (Keeping one hănd for the egg ănd one for the stărch ănd flour măkes this ă lot less messy.) Lăy the chicken tenders on the prepăred băking sheet. Băke the chicken for 25 minutes, or until it is crispy ănd beginning to golden brown.
- *OPTIONăL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you băke it. This step will help the crust to stick to the chicken.
- While the chicken is băking, prepăre the săuce. In ă smăll frying păn over high heăt bring the honey, hot săuce ănd gărlic powder to ă boil then set it ăside.
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