Ingredients:

1 Pound Boneless, Skinless Chicken Breasts
2 Eggs, lightly beaten
1/2 Cup Gluten Free Flour
1/2 Cup Gluten Free Bread Crumbs
1/2 Cup Almond Meal
1/3 Cup Almond Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Grape Seed Oil

​Preparing the Dry Ingredients:

Using 3 separate bowls, combine the beaten eggs and almond milk into Bowl 1. Place the flour into Bowl 2. Combine the almond meal, bread crumbs, salt, and pepper into Bowl 3. 

Breading the Chicken:

Once you've placed the dry ingredients into their designated bowls, coat the chicken in the egg mixture, followed by the flour; then re-coat the chicken in the egg mixture, followed by the almond meal mixture. Repeat this process for each chicken tender. 

Pan-Frying the Chicken:

Heat enough grape seed oil in a skillet on medium heat. Then, carefully place the breaded chicken tenders onto the hot skillet and allow them to cook 3-4 minutes on each side. If the chicken is very thin, 2-3 minutes on each side. Or, until each side is crispy and cooked through. Internal temperature of the chicken should be 160 degrees F. Let stand for 1 minute, and serve with your favorite dipping sauce. 

As a Side Dish:

I chose to saute spinach, but feel free to substitute any vegetable of your choice. Just remember, the chicken is the star of this dish. 

Enjoy!