I think we all get a craving for those “unhealthy” favorites like fried chicken tenders. I made a low carb oven fried version of these using ground almond flour, italian seasoning and a little bit of fresh parmesan cheese. The dipping sauce is a healthy “no sugar added” sweet & sour sauce using low sodium soy sauce & organic apricot preserves. I felt like I was totally blowing the diet eating these! Yum! This recipe is acceptable on the Advocare 24 Day Challenge. During the Cleanse Phase, Omit the Cheese.
1 lb. Chicken Breast Tenders
1/2-2/3 cup Almond Flour (Take Raw Almonds and pulse them in your food chopper or food processor until a fine texture is attained)
1 Tbls Italian Seasoning (no salt added)
1/4 cup Fresh Parmesan Cheese
1 Egg, Beaten with a tablespoon or two of almond milk or water
Start by putting 1 Tbls of Olive Oil on your pan, I’m using a Pampered Chef Bar Pan. Use a brush to spread the oil over the pan, coating it evenly. Dip each chicken tender into the egg and then the almond flour mixture, coating it completely. Do this for remaining chicken tenders.
Bake at 400 deg. on 1 side for 15 minutes. Turn Chicken Fingers over and bake other side for an additional 10 minutes.
While chicken is baking add 2 Tbls of Low sodium Soy Sauce to 2 Tbls of Organic Apricot Preserves, stir it well until combined. When chicken is done, use this as a dipping sauce.