Cauliflower Crusted Chicken Tenders
photo by frostingnfettuccine
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 lb chicken tenderloins
- 48 ounces frozen cauliflower rice, thawed
- 2 eggs
- 2 tablespoons buttermilk
- 1⁄4 cup grated parmesan cheese
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 4 teaspoons ground mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Preheat oven to 275 F and line a baking sheet with parchment paper.
- Add the cauliflower rice to a microwave-safe bowl and microwave according to package directions. Let cool.
- Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture. Add to a food processor and pulse until finely chopped.
- Transfer the cauliflower to the prepared baking sheet and bake for 1 hour until, stirring every 20 minutes, until dried out and crispy. Let the cauliflower cool. Meanwhile, increase the oven temperature to 400°F.
- Transfer cooled crispy cauliflower to a shallow bowl and add parsley, onion powder, garlic powder, ground mustard, grated parmesan, salt, and pepper. Toss to combine.
- Add eggs and buttermilk to another shallow bowl and beat to combine.
- Pat the chicken tenderloins with paper towels so that they are dry. Dip the chicken in the egg wash, then the cauliflower breadcrumbs, pressing to adhere. Place on a parchment-lined baking sheet.
- Bake for 15 minutes, flipping halfway through. Serve with your favorite dipping sauce.
RECIPE SUBMITTED BY
Arlyn Osborne
United States