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Baked No Gluten Chicken Tenders

October 17, 2013

By Coach Maria – Salus Nutritionist & Food Expert

Chicken tenders, chicken strips, chicken nuggets – call them what you would like, but when we think of them, we typically think of fast food, frozen food or mechanically separated food.  Heavily breaded with ingredients that can cause intestinal distress and deep fried in industrial seed oils that leave you feeling bloated and/or gut-heavy.

You have another choice and this choice is really quite simple and surprisingly quick.

Yes, you could use the traditional – albeit boring – standby: breadcrumbs.  But we want flavor and pizazz in our chicken tenders (right?).

Enter the pork rinds.

I’ve used pork rinds in place of breadcrumbs in several recipes and the results have been fantastic!

Simply grind them up in your food processor and you have quick, easy and tasty “breadcrumbs”.

Try it!

Ingredients (not many!)
serves 8

4 chicken breasts, cut into strips
1 bag pork rinds (spicy works also!), processed in food blender
2 eggs, whisked

Preheat oven to 375
Dip each chicken tender into egg and cover with pork rinds.
Place on foiled lined baking sheet.
Bake for 10 minutes, flip and bake another 10 minutes.
Eat!

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