Chicken strips are always a win over here in this house. Honestly, that’s probably true in every other house with a toddler as well. These gluten free chicken strips are super easy to make. They come out so flavorful and crispy and are delicious on their own or with a yummy dipping sauce. If your toddler is anything like mine, dipping sauces are always a go.
Truthfully, before this recipe I had never actually tried making homemade chicken strips. They aren’t something that I buy at the store, and the only time Theo really eats them is if we are out to eat and I order them off a menu. I try and keep our meals at home consisting mostly of healthy nutritious whole foods with little prepackaged or processed meals.
The three mixtures used to coat the chicken strips
With Theo getting his two year molars he has been in a picky phase. I don’t ever cook a meal for him and a meal for us, I like him to eat what we are eating. However, I wanted to come up with some dinner ideas that I knew he would enjoy even with his sore teeth. That’s where these gluten free chicken strips come in to play.
I wanted them to have the CRISPINESS of regular chicken strips and the yummy fried flavor without all of the yucky ingredients.
These gluten free chicken strips are made with almond flour and crushed almonds. They have parmesan added in for extra richness and the almond flour is a great way to get in allergen exposure for littles.
CRISPY
TENDER
NUTRITIOUS
Need I say more? This recipe will be on repeat in my house as it was a hit with the toddler and the husband!
Enjoy!
Gluten Free Chicken Strips
These easy baked gluten free chicken strips are so crispy and tender. They're perfect for picky toddlers and the entire family will enjoy them.
Ingredients
- 8 chicken tenders
- ½ C almond flour
- 2 eggs whisked
- 1 T milk I've used both whole and almond and both taste good
- ½ C almonds
- ½ tsp paprika
- 1 ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp chili powder
- 1 tsp sea salt
- ½ tsp black pepper
- ½ C parmesan
Instructions
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Preheat the oven to 425 degrees F and cover a baking sheet with parchment paper.
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Take out three shallow bowls. In the first bowl add the almond flour. In the second bowl add the eggs and milk, and whisk well. Pulse the crushed almonds, seasonings, and Parmesan in a food processor until the almonds are broken up into small pieces and add the mixture to the third bowl.
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Take a chicken tender and dip it first in the bowl of almond flour, making sure it’s completely coated.
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Then dip the tender in the egg mixture, letting any excess drip off.
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Finally dip the tender in the crushed almond mixture, making sure that it is completely coated.
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Repeat until all of your tenders have been coated and place them on your baking sheet. Bake the tenders at 425 for 20 minutes, 10 minutes per side. You can turn the temperature to a high broil and add them to the top rack for the last two minutes to get them extra crispy.
