TACO CHICKEN TENDERS✨ add these grain-free, dairy-free, and egg-

TACO CHICKEN TENDERS✨ add these grain-free, dairy-free, and egg-free crispy baked chicken tenders to your game day menu! There are sure to be a crowdpleaser amongst kids and adults alike because who ever really grows out of loving chicken tenders?? Ingredients: 2 lbs chicken tenders 5 oz bag of grain-free tortilla chips (I used dairy-free nacho chips) 1 cup almond flour 1/2 cup arrowroot starch 6 tbsp taco seasoning, divided (I used ) 2 tbsp salt 1 tsp pepper about 1/2 cup olive oil for your “breading” station avocado or olive oil spray Dipping sauces: 1/2 cup sour cream (I used dairy-free sour cream) 1/4 cup medium red salsa (I used ) 1 cup salsa cremosa (I used ) Directions: Preheat your oven to 400 Line a sheet pan with parchment paper and spray with oil Break your chips up into small crumbs (its easiest to do this in a food processor) Set up your “breading” station by adding your almond flour, arrowroot starch, 4 tbsp taco seasoning, salt, and pepper to a low dish, your olive oil into another low dish, and your chip crumbs + 2 tbsp taco seasoning into a third dish Dredge your tenders in the flour mixture first, then in the olive oil, then in the chips and seasoning mixture and place on a your parchment-lined sheet pan Spray the chicken tenders with olive or avocado oil and bake for 20 minutes until lightly crispy then broil for 2-3 minutes until golden brown (watch closely because they can burn easily) While the chicken tenders cool, assemble your dipping sauces In a small dish, mix together the sour cream and red salsa (taste and adjust amounts to your preference) and add your salsa cremosa to a second small dish Serve and enjoy! Follow for more simple, healthy recipes! . .

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