Easy Shake and Bake Chicken Tenders

Ingredients:

· Cooking oil spray

· 2 cups almond flour

· 2 teaspoons smoked paprika

· 1 ½ teaspoons garlic salt

· 1 teaspoon dry mustard

· 1/2 teaspoon black pepper

· 1 large egg

· 1 ½ pounds chicken tenders (or cut chicken breast into strips)

Directions:

Preheat oven to 475°F. Line two baking sheets with parchment paper. Set an ovenproof wire cooling rack on each baking sheet and coat

it with cooking spray. If you don’t have wire racks flip half way through cooking.

Add almond flour, paprika, dry mustard, garlic salt and pepper in a gallon Ziploc bag.

Whisk egg in a second shallow dish. One at a time, add chicken tender and coat both sides thoroughly. Transfer to the almond mixture and coat evenly.

Place each tender on the prepared rack.

Discard any remaining egg and almond mixture.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.