This has become a favorite comfort food in our house! Rather than create a heavy, high-carb bread crust, using ground golden flax seeds is a great way to achieve a much lighter yet no less tasty alternative.
Flaxseed-Crusted Chicken Tenders with Orange-Ginger Sauce
Prep time
Cook time
Total time
This has become a favorite comfort food in our house! Rather than create a heavy, high-carb bread crust, using ground golden flax seeds is a great way to achieve a much lighter yet no less tasty alternative.
Author: Eat Holistic LLC
Recipe type: Dinner
Cuisine: Gluten Free, Contains Egg
Serves: 4 servings
Ingredients
- 20 chicken tenders, either store-bought, or cut chicken breast into thin, 1.5” wide strips
- 2 cups ground golden (not brown!) flax seeds (may need a bit more). I grind my own using a coffee grinder
- 2 eggs
- 1 teaspoon sea salt
- 1 teaspoon ground paprika
- ½ teaspoon ground black pepper
- Juice of 2 large fresh oranges
- Freshly grated 2” piece of ginger
- 2 tablespoons Tamari (wheat-free soy sauce)
- Green onions, sliced
- 1 tablespoon Sesame seeds
- Some olive oil for the glass dish and to flash fry the tenders in a skillet
Instructions
- Prepare the chicken tenders, dry them and arrange them on a cutting board.
- Grind the flax seeds in a coffee grinder and add to a flat bowl or large plate
- Crack the eggs, swirl and add to a second shallow bowl.
- Mix the spices into the egg mixture.
- Working in batches, cover each individual tender with the egg-spice mixture, allow any excess to drip off, then roll in the ground flaxseed mixture and place on another dry board.
- Heat oil in skillet, and again working in batches, flash fry each tender on 2 sides, about 2-3 minutes each, depending on thickness.
- Oil a glass casserole dish and place the fried tenders in a neat row, they can overlap.
- Heat the oven to 350 degrees F (180 degrees C).
- Mix the orange juice, tamari and ginger together and pour over all the tenders.
- Sprinkle the onions and sesame seeds on top, and bake uncovered for about 20 minutes.
- Serve with a large salad or a side of roasted cauliflower and asparagus.
- Great eaten cold for lunch the next day.
