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Gluten Free Crusted Chicken Fingers
Serves 4
Crunchy outside, tender inside, totally delicious.
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Ingredients:
| 1/2 cup crumbled corn chips |
| 1 lb boneless, skinless chicken tenders |
| 1/2 cup almonds |
| 1 teaspoon kosher salt |
| 1 1/2 cups unsweetened almond milk |
Directions:
- Place chicken tenders in a large mixing bowl. Pour in buttermilk, cover and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F. Grease a baking sheet with cooking spray.
- Place almonds in a food processor. Pulse until almonds resemble coarse crumbs. Add salt and crumbled chips, pulse once to gently mix.
- Transfer crumb mixture to a bowl. Dip chicken in bowl and coat evenly. Shake off excess.
- Arrange chicken on baking sheet. Bake for 15 minutes. Flip and bake for an additional 15 minutes.
- Serve while hot.
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