Forget fast-food chicken tenders. The chicken is barely definable as meat and the crunchy coating is full of just about everything that can wreck your body: wheat, bad fats, mystery chemicals, etc.
Make them yourself. Here’s how.
[center] Parmesan Chicken Tenders [/center]
1 package of raw chicken tenders/cutlets
1/2 cup almond flour or rice flour, whichever best fits your dietary goals
1/2 cup grated parmesan cheese
1 whole egg or 2 egg whites
Seasonings of choice: garlic powder, onion powder, paprika, salt and pepper, to taste
Preheat oven to 375 degrees.
Set up your dredging station. Place the egg into a bowl and whisk. Pour almond or rice flour onto a separate plate and mix in the grated parmesan cheese. Add seasonings and combine.
Dip each raw chicken tender into the egg, then into the flour/seasoning mixture, coating evenly. Place cutlets on a baking sheet.
Toss into pre-heated oven for 20-30 minutes. Flip about halfway through baking time.
Since oven time and temp can vary, keep an eye on them. If the bottoms turns golden brown, flip. Remove when juices run clear when poked with a fork.
For a different flavor, simply make a mixture of your favorite herbs and spices and add to flour/parmesan.
I like to dredge mine in the morning and set them in the fridge. At night, I just toss them in the oven. Makes dinner prep much faster.