What kid doesn’t like chicken fingers? I’ve experimented with a few different techniques, trying to find one that yields a nice “breading” while being easy enough to tackle for a meal mid-week. I like this seasoning mix, but if your kid is super sensitive to spice, you might want to leave out the coriander and cumin. Or maybe add your favorite spice instead!
Ingredients:
- 1 lb chicken tenders (or skinless chicken breast, cut into strips)
- 1 egg, beaten
- ½ cup almond meal
- ¾ tsp paprika
- ¼ tsp ground coriander seed
- ¼ tsp ground cumin seed
1. Preheat oven to 425F. Line a large baking sheet with parchment paper.
2. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish.
3. Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, coating all sides. Place on baking sheet. Repeat until all chicken tenders are coated.
4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).
2. Combine almond meal with spices on a plate or shallow dish. Place beaten egg in a separate shallow dish.
3. Dry chicken with paper towel. Dip in egg then dip in almond meal mixture, coating all sides. Place on baking sheet. Repeat until all chicken tenders are coated.
4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).
30 KB Swings (5-10#)
100m Run
20 KB Swings
100m Run
10 KB Swings
100m Run
Skill
DB Snatch
WOD
30 Wall Ball
30 Pullups/ Banded Pullups/ Jumping Pullups/ Ring Rows
30 Pistols (Box as Mod)
30 DB Snatch
