Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Ingredients :
1 large head of cauliflower
1 egg
¼ cup buttermilk or milk of choice
1 pounds. chicken tenders
oil for misting or melted solid fat for light basting
Instructions :
Cauliflower Crumbs
1) Set oven temperature to 325 degrees (300 if using convection).
2) Use a food processor or a grater to rice the cauliflower florets.
3) On a baking sheet with no sticking, spread it out. Apply sparingly; the cauliflower requires a lot of breathing room.
4)To prevent the little parts from burning, bake for about an hour, flipping the pan roughly every ten minutes. The cauliflower should turn just barely brown and dry down significantly (the final volume should be approximately 13 of what it was initially).
Chicken Fingers
1) Set the oven’s temperature to 425.
2)Buttermilk and an egg should be combined.
3)Chicken tenders should be dredged in an egg wash before being coated with cauliflower crumbs. Lay it out on a baking sheet after giving it a little pat to ensure adhesion.
4)Chicken fingers covered in cauliflower may be lightly basted with melted solid fat or misted with a Paleo friendly oil.
5) 15 to 16 minutes of baking.
Nutrition
Serving: 2tenders | Calories: 180kcal | Carbohydrates: 8g | Protein: 30g | Fat: 3g | Fiber: 4g
