Oct 2

Oct 2 Ranch Chicken Tenders

Chicken, Dinner, Gluten Free, Healthy Kids, Paleo, Party Food

UPDATED PICTURES MAY 2021!

I literally have never met someone that isn’t into ranch flavor. Have you? I initially made these with my kids in mind and I was quickly reminded that I freaking love ranch stuff too! I ate these as a topper to my salads, as a quick protein before a workout, and just as an easy late dinner when the hubs was travelling. My kids devoured it too so the original test audience was satisfied, they loved dipping it in ranch too, a double ranch action. These are perfect for family gatherings, parties, meal preps, and game days. No one will be the wiser that these are healthy, swearsies! These again use my magical Onion Ranch Powder and I ain’t sad about it, y’all need to make a jar of that crack seasoning and sprinkle it on evvvvvvverything!

This made a pile of goodness that we were able to reheat and eat for a couple meals. I did not have a chance to freeze these because they were obliterated quickly but I know that you can cool them, pop them into the freezer on the baking sheet and once frozen, transfer to a freezer bag. Then just bake them in the oven at 400 for about 15-20 minutes and boom, easy dinner! Nut free peeps can swap the almond flour for some gluten free breadcrumbs. I have not tried it but the principles are the same with any breaded protein! Every Ranch loving person you know will love these too!

Ranch Chicken Tenders

2 lbs chicken breast tenders, or chicken breasts sliced into tenders (I got 16 tenders)
2 large eggs
1-2 Tablespoons water
1 1/2 cup almond flour
1/4 cup Onion Ranch Powder
1/2 teaspoon salt
avocado oil to spray

- Preheat the oven to 425 and spray your baking sheet, you might need 2 depending on quantity of chicken.

- Set up your dredging station: Combine the eggs and water in a shallow baking dish, whisk to combine. Then in a separate dish, mix the flour, Onion Ranch, and salt with a fork. Set up the chicken, then the egg, then the dry so you can go in the order.

- Dip the chicken tender into the egg, shake off any excess and then place into the dry mix. Coat evenly and place on baking sheet. Continue with the rest of the chicken. Then go back and do a second coating of the dry only.

- Once the chicken has had it’s second dredge, spray the chicken with oil spray then place into the oven.

- Bake for 7 minutes then remove and flip over each tender, spray with a little oil. Bake for an additional 7 minutes. Broil for 2-3 minutes if you want them a little more browned. Enjoy!

Ready freddy! Mix up the egg (wet) and then the flour (dry) in separate dishes. Then place everything in the order you want to dredge, assembly line style. When you do this, have your dominant hand be for the the dry dredge and the non-dominant for the wet mix, that way you don’t bread your fingers in the process!

Place a wire rack on top of your baking sheet. Then start breading your tenders. I like to use a fork to grab the chicken and dip into the wet to minimize the dreaded breaded fingers.