I’ve been making these crispy chicken tenders on repeat with my bone broth rice and some veggies – it’s the best 25 minute meal! This is not an exact recipe, the measurements are approximations (except the rice – that is exact). Here’s a reel showing how I make them. Enjoy!
Crispy Chicken Tenders
Ingredients
Chicken tenders:
+ 1ish lb chicken tenders
+ 1 tbsp garlic powder
+ 1 tbsp onion powder
+ 1 tsp smoked paprika
+ 1 tsp Italian seasoning
+ 3ish tbsp olive oil
+ 1/3 cup almond flour (or flour of choice)
+ Salt and pepper to taste
Rice & kale:
+ 1 cup jasmine rice
+ 1 cup bone broth
+ 2 tbsp ghee
+ 4 cups kale
+ Olive oil
Instructions
1. Preheat air fryer to 400 (or oven to 450 Fahrenheit).
2. Combine flour and spices. Toss chicken in olive oil then toss in the flour mix.
3. Fry at 400 for 10 minutes or bake for about 20 minutes - then turn on crisp function at the end for about 3-5 minutes or until crispy.
4. For the rice, combine rice, bone broth, 1/2 cup water, and ghee in a pot.
5. Bring to a boil; reduce heat to low and cover for 15 minutes.
6. Turn heat off and leave cover on another 10 minutes. Season with salt to your liking.
7. For the crispy kale, massage a few tbsp olive oil into the kale until it’s thoroughly moist, not wet though.
8. Sauté on medium heat without stirring for a few minutes until it is crackling! Then with tongs, toss and continue until it is very lightly browned.
9. Season with salt. I added vegan ranch and it was delicious!
