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Gluten Free Crusted Chicken Fingers
Serves 4
Ingredients:
1/2 cup crumbled corn chips
1 lb boneless, skinless chicken tenders
1/2 cup almonds
1 teaspoon kosher salt
1 1/2 cups unsweetened almond milk
Directions:
Place chicken tenders in a large mixing bowl. Pour in buttermilk, cover and refrigerate for 30 minutes.
Preheat oven to 400 degrees F. Grease a baking sheet with cooking spray.
Place almonds in a food processor. Pulse until almonds resemble coarse crumbs. Add salt and crumbled chips, pulse once to gently mix.
Transfer crumb mixture to a bowl. Dip chicken in bowl and coat evenly. Shake off excess.
Arrange chicken on baking sheet. Bake for 15 minutes. Flip and bake for an additional 15 minutes.
Serve while hot.
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