BAKED Almond Crusted Chicken Tenders | Vineet Bhatia Recipes

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a healthier option while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Welcome to the recipe introduction.

Use 1 egg, remove the shells, and add salt and cracked pepper.

Add 1 tablespoon of water to the egg mixture and whisk until smooth.

Coat the chicken strips in the egg mixture, ensuring each side is coated.

Let the chicken marinate for 10 to 12 minutes.

In a food processor, add almonds to make almond flour, blending until it resembles a coarse powder.

Season the almond flour with salt, oregano, and smoked paprika powder.

Add desiccated coconut to the almond flour mixture and blend until combined.

Transfer the almond and coconut flour mixture to a bowl or tray for coating the chicken.

Squeeze out excess marinade from the chicken strips before coating.

Coat each chicken strip in the almond flour mixture one by one, ensuring even coverage.

Place the coated chicken strips on a wire rack set over a tray for baking.

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

Bake the chicken strips for approximately 15 minutes.

Prepare a dip by mixing thick yogurt with a generous tablespoon of grainy mustard paste.

Whisk the yogurt and mustard together until combined, noting that the mustard is already salty.

Plate the baked chicken strips with the mustard dip and optional salad or vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens