Who doesn’t love chicken tenders? In this recipe, dreamed up by chef Liana Werner-Gray (author of The Earth Diet), almond flour and turmeric make a great grain-free crust. The recipe also provides a delicious means of integrating turmeric into your diet in a tasty way. (You can also make these into chicken nuggets—just cut the chicken into square nugget shapes instead of tenders—kids love this recipe!)

What you’ll need:

  1. ¾ cup extra-virgin coconut oil, for cooking
  2. 1 egg
  3. 1 cup almond flour
  4. 2 tablespoons turmeric powder
  5. 1 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1 pound boneless, skinless chicken breast, cut into strips (or buy chicken breast pre-cut into tenders to save some time.)

What to do:

  1. Add the oil to a large pan and heat on medium-high.
  2. In a bowl, whisk the egg and add the chicken.
  3. Mix the almond flour, turmeric, pepper and salt. Put this mixture onto a plate.
  4. Take the chicken from the egg mixture and then dip them in the almond flour mixture. Coat well and then drop them into the hot pan.
  5. Cook for 4-5 minutes on each side until golden brown and the chicken is cooked through.

How to serve:

Serve with Primal Kitchen Chipotle Lime Mayo or dairy-free Ranch dressing for dipping. Both of these products are 100% avocado-oil based—no cheap, inflammatory oils!!!

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