I can’t believe it’s already back to school time – I’m SO not ready for our new schedule!!! But like it or not, it will be here soon. And along with our new schedule comes packing lunches everyday again. My kids tend to get tired of the same ‘ol same ‘ol thing in their lunch boxes so I came up with this easy baked chicken tenders recipe for a nice change up from their typical sandwich.
I really like this recipe because 1) it’s baked which means it’s healthier and not as messy to make, and 2) the breading actually sticks to the chicken! I’ve tested so many baked chicken finger recipes where the breading just slid off or was mushy – yuck! But not only does this breading stick, it tastes amazing and the chicken is moist and tender inside. It’s not quite as crispy as the typical fried version, but it’s still crazy yummy :)
-CLICK HERE for a homemade seasoned salt recipe. After perfecting this recipe I looked at the ingredients on my seasoned salt and was thoroughly disappointed as it was full of chemicals! Next time I’m going to use homemade seasoned salt
-CLICK HERE for my original grain free fried chicken tenders recipe with a yummy sweet honey mustard dipping sauce!
-I have not tried it, but I think the almond flour could be substituted with another gluten free flour – but make sure it’s a flour that you like, as your chicken strips will taste like the flour! I would not substitute the arrowroot with anything other than tapioca flour as indicated in the recipe.
-While this recipe is very easy to make, you do need to plan ahead as it needs to sit in the fridge for at least 2 hours before baking.
-To pack chicken tenders in your kids lunch boxes, I recommend heating them in the microwave on a paper towel to absorb any excess liquid so they are not soggy. Then discard the paper towel and pack them in a thermos to keep them warm (If you have a small thermos, you may have to cut them in half)
- 2½ Lbs Boneless, Skinless Chicken Tenderloins
- ½ C Blanched Almond Flour
- ½ C Arrowroot Flour or Tapioca Flour
- 4 tsp. Seasoned Salt (See link above)
- 2 tsp. Grain Free Baking Powder
- Oil of choice
- Place chicken in a large bowl. Make sure chicken is not too wet, pat dry if needed.
- Whisk together the almond flour, arrowroot flour, seasoned salt, and baking powder in a separate bowl.
- Stir the flour mixture into the bowl with the chicken and thoroughly coat each piece (or you can dredge each piece of chicken into the flour mixture).
- Arrange chicken on a parchment lined baking sheet.
- Place uncovered in the fridge for at least 2 hours to dry out.
- Preheat oven to 375 degrees.
- Lightly spray or drizzle with oil.
- Bake 8 minutes. Flip over and bake an additional 4 – 6 minutes or until golden brown and cooked through.
Back To School Recipe Roundup:
Paleo Tortillas For Wraps (or quesadillas made with Daiya cheese)
Paleo Waffles With Peanut or Almond Butter instead of a sandwich
Fruit With Caramel Dip
Veggies With Dairy Free Ranch Dip:
Other Lunch Box Ideas:
Paleo Cornbread Muffins with Hot Dogs in the middle (Corndog Muffins, recipe soon to come)
Celery With Peanut or Almond Butter and Raisins (ants on a log)
Any leftover breads, muffins, or desserts you have made – just wrap in plastic wrap
Leftovers from the night before
Pizza (such as my BBQ Pizza)
Dairy Free Yogurt, such as SO Delicious or Amande Brand
Fruit Snacks or Fruit Roll-Ups. I like the brand from Target, Simply Balanced. It’s naturally sweetened and has no food coloring.
Crackers With Pepperonis
Popcorn With Dairy Free Chocolate Chips
Banana, Honey, and Almond or Peanut Butter Wraps or Sandwiches
What about you, what do you send in your child’s lunch box?