So, it’s a busy Monday but I wanted to share with you the Team Harrison go to meal for the kids – Greensbury Organic Free Range Chicken Tenders. These can be gluten and dairy free based on which bread crumbs you use and whether or not you substitute real eggs with a plant based substitute as a binding agent. Just remember, cooking should be fun and you are definitely going to mess up some meals during your journey. In fact, last night we made another batch of Vegan Lasagna and while it was delicious for some reason the top layer of Green Lentil Lasagna curled and got super crunchy. I was super annoyed, but luckily Angie loves it. Anyway, here is our recipe.
2 free range eggs or plant based substitute
1 cup of Ian’s Gluten Free Panko Breadcrumbs
1 cup of Grapeseed Oil (you can also use Olive Oil)
1 cup of Almond Flour (you can substitute regular flour, sunflour, flax, amaranth, millet, etc)
Salt and Pepper to Taste
(1) Break the eggs into a bowl
(2) Whisk the eggs, add a pinch of salt
(3) Mix the breadcrumbs and flour together
(4) Open and clean the chicken breasts
(5) Cut the chicken breasts into 1″ strips, pound to flatten, then add a pinch of salt and pepper
(6) Soak the chicken strips in the egg mixture
(7) Using one hand to grab the chicken, add to the crumb mixture and coat using the other hand. If you use both hands both your egg mixture and breadcrumb mixture will be a mess.
(8) Flip and then put aside
(9) Get one of your kids to help do the rest
(10) Add the oil to a skillet and turn to medium-high heat (my oil is slightly darker because I strain and re-use after each cook)
(12) Add the chicken
(13) Cook for about 4 minutes or until golden brown, then flip and cook for another 4 minutes, remove and put on a plate with paper towel. Let rest for 5 minutes to allow the oil to run off and allow the chicken to cool.
Enjoy and we’ll see you tomorrow!