A far far healthier version to the chicken tenders you would get at a restaurant, but every bit as good!
The crunchy crust is coated with oregano. This delicious savory herb contains an active ingredient called rosamarinic acid, a very potent antioxidant that also has powerful antiviral, antibacterial, and antifungal properties. In fact, oregano oil is a powerful antibiotic on its own.
The best oil to cook this in is coconut oil. While it’s generally delicate tasting, it stays stable in heat and does not degrade, like olive oil does. Avoid using canola or other vegetable oils, these are highly process and often with GMO ingredients. These oils are even more unhealthy when heated to high temps during cooking.
2 lbs of boneless, skinless chicken breasts or boneless skinless thighs
2-3 eggs, beaten in shallow dish
1 cup rice flour, coconut flour or almond flour or a mixture of all
Sea salt and pepper
2 tsp garlic powder
3 Tbsp of finely minced fresh parsley
1-2 tsp of dried oregano or fresh
Virgin coconut oil
Heat oven to 375-400 degrees F. Add dry seasoning and herbs to flour mixture. If using whole chicken breasts, slice in half to make thinner cutlets. You may also pound these out with a mallot if desired.
Dip each piece in egg, then dredge in flour mix. Gently press flour on to stay better. Melt coconut oil and add half to shallow cooking pans with sides. Drizzle the rest over the top. Cook in oven about 10 minutes per side till golden brown. Serves 4.
Makes great leftovers hot or cold. I love these on a salad for lunch too!