Chia Flax Chicken Fingers

  • 1 package of Chicken tenders pounded to 1/2 inch thick or less
  • 1 cup of potato starch
  • 1 cup of chia
  • 1 cup of flax
  • 1 cup gluten free panko bread crumbs
  • 1 tsp Salt
  • 1tsp Pepper
  • 2 Eggs
  • 2 tsp Paprika
  • 2 tsp Garlic Salt
  • 4 tbsp Ghee
  1. Preheat oven to 350 degrees
  2. Using 2 plates and 1 bowl we are going to create a breading line. On the first plate pour potato starch and salt and pepper, in the bowl whisk together both eggs and on the last plate add chia, flax, bread crumbs, paprika, garlic salt and parsley and mix together.
  3.  Add the ghee to a saute pan and bring to a medium heat to avoid burning or smoking. While the pan is warming, take each chicken breast through the breading line, dry in the flour mixture, dredge into the egg mixture until completely covered and roll into the flax/chia crumb mixture to coat.
  4. Add the breast to the pan and bring to a medium-high heat, flip after 2-4 minutes, you are just looking for the crispy brown crumbs on both sides.
  5. Transfer to a pyrex pan and finish in the oven for an additional 10-12 minutes.