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Gluten Free Crusted Chicken Fingers

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Serves 4

Crunchy outside, tender inside, totally delicious.

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:

  1. Place chicken tenders in a large mixing bowl. Pour in buttermilk, cover and refrigerate for 30 minutes.
  2. Preheat oven to 400 degrees F. Grease a baking sheet with cooking spray.
  3. Place almonds in a food processor. Pulse until almonds resemble coarse crumbs. Add salt and crumbled chips, pulse once to gently mix.
  4. Transfer crumb mixture to a bowl. Dip chicken in bowl and coat evenly. Shake off excess.
  5. Arrange chicken on baking sheet. Bake for 15 minutes. Flip and bake for an additional 15 minutes.
  6. Serve while hot.
Course: Dinner
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