Eggplant Flour Baked Chicken Tenders

Eggplant Flour Baked Chicken Tenders offer a healthier twist on a classic favorite. By using eggplant flour instead of traditional breadcrumbs, you create a crunchy, flavorful coating that’s not only gluten-free but also packed with nutrients. The eggplant flour provides a subtle, earthy flavor that pairs perfectly with the savory spices, while also offering health benefits like fiber, antioxidants, and vitamins.

Why You'll Love This Recipe:

• Healthier Option: Eggplant flour is lower in calories compared to traditional breadcrumbs, making this dish a lighter alternative to fried chicken tenders.
• Gluten-Free: Perfect for those with gluten sensitivities, eggplant flour is a great substitute that still provides a satisfying crunch and texture.
• Full of Flavor: The combination of spices and the unique flavor of eggplant flour creates a mouth-watering crust that’s both crispy and tasty.
• Oven-Baked: No need for frying. Baking these tenders makes them less greasy while still keeping them tender on the inside and crispy on the outside.

Ingredients:

• 1 lb chicken tenders or breasts, cut into strips
• 1 cup eggplant flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• Cooking spray or olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
2. In a shallow dish, mix eggplant flour, paprika, garlic powder, salt, and pepper.
3. In another shallow dish, beat eggs.
4. Dip each chicken strip into the beaten eggs, then dredge in the eggplant flour mixture, coating evenly.
5. Place coated chicken strips on the prepared baking sheet. Spray the tops lightly with cooking spray or drizzle with olive oil.
6. Bake for 15-20 minutes, turning once halfway through, until chicken is golden brown and cooked through.
7. Serve hot with your favorite dipping sauce or salad.