Breaded Chicken Strips
Makes 3 to 4 servings
Our son was diagnosed with Crohn’s disease at age 12. He has been on SCD for almost three years, and is doing very well. I remind myself often that I'm cooking from scratch—just like my grandma used to! Planning meals ahead is a great help. We are so thankful for this diet, which allows him to be just like any normal teenager!
Olive oil or butter, for greasing the pan
1½ cups almond flour
¾ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon SCD-legal garlic salt (optional)
¼ teaspoon SCD-legal onion salt (optional)
1 egg, well beaten
1 pound chicken tenders (or use breasts sliced into strips)
- Heat the oven to 350°F. Lightly grease the bottom of a glass dish or baking sheet with olive oil or butter.
- In a shallow bowl, mix the flour, salt, pepper, garlic salt, and onion salt until well combined. Put the beaten egg into a small bowl.
- Dip the chicken pieces into the egg, then roll them in the flour mixture, coating all sides. Place the chicken into the baking dish and bake for 30 to 45 minutes, or until crisp and golden brown. Honey, SCD-legal barbecue sauce, or mustard make great dipping sauces.
— Stephanie, SCD mom from Indiana