Go ahead, admit it. When food is served on a stick, you want to eat it more. Doesn’t matter how old you are, food on a stick is fun!
Another guilty pleasure, chicken tenders. Something about them just brings out the kid in you. So when you combine chicken tenders and food on a stick, you basically have culinary genius. Ok, maybe that’s a stretch, but seriously, so good!
Unfortunately most chicken tenders are heavily battered and deep fried in vegetable or peanut oils. Yep, they are tasty, but unbelievably unhealthy. Hydrogenated oils are not good for you. They cannot be found in nature and are full of chemicals and additives. Reproductive problems, hormonal issues, obesity, liver problems, cancer, and heart disease have all been linked to eating them.
Wow, that was negative.
Let’s think positive…. chicken tenders and sticks!
These clean eating chicken tenders are lightly battered in egg and a mixture of almonds, garlic, and spices. The almonds give them a crunchy texture much like traditional fried chicken, while unrefined coconut oil adds a unique and delicious flavor without risking your health. Best part, they are skillet ready in under 10 minutes.
Time Saving Tips and Tricks:
- Combine and process almonds, garlic, paprika, salt, and pepper. Store in an airtight ziplock bag or container until ready to use. Store in pantry.
- Trim and cut chicken to desired size. I buy who breasts and slice them diagonally into 3 or 4 pieces depending on the size of the chicken breast. Store prepared chicken in airtight ziplock bag in the refrigerator for 2-3 days.
Freezer: Don’t be afraid to double the recipe and freeze the extras. They reheat just like Tyson Chicken Strips!
- Follow recipe exactly. Chicken strips should be fully cooked before being frozen.
- Freeze chicken strips on a baking sheet for 1-2 hours, or until frozen through.
- Place chicken strips in an airtight bag or container until ready for use.
- Preheat oven to 400 degrees.
- Place frozen strips on a baking sheet.
- Heat 18-20 minutes.
- 1 lb chicken
- 1 cup almonds, raw
- 1 garlic clove, roughly chopped
- ½ TBS paprika
- ¼ tsp salt
- ¼ black pepper
- 2 eggs
- Unrefined coconut oil, enough to coat bottom of skillet.
- Wooden skewers (optional)
- Slice chicken breasts diagonally into 1-2 inch strips.
- In a food processor, fitted with a steel blade, add almonds, garlic, paprika, salt, pepper. Pulse until coarsely chopped.
- Place 2 beaten eggs in a shallow bowl.
- Heat coconut oil in a skillet over medium high heat.
- Dredge chicken in egg, coat with almond mixture, place in skillet.
- Cook chicken 6-8 minutes on each side, or until golden brown.
- Put your chicken on a skewer! (optional)
- Serve with homemade honey mustard. It’s easy! Just combine equal parts honey and yellow mustard. Honey should be raw and local if possible! I usually pick mine up at the farmer’s market.
- Coconut oil changes from solid to liquid depending on the temperature it is being stored at. Don’t stress if you open the coconut oil and it is solid! It will liquify when it heats in the skillet. If possible buy organic and unrefined coconut oil.
- Almonds can be a little pricey. Save a little money and use peanuts in their place!
- If you do not have a food processor you could also use a blender to create the almond coating. The coating is easy, but messy! Make extra and store it in the pantry while you already have the food processor or blender out! You will be glad later!
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