Hemp-Crusted Baked Chicken Tenders

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  Hemp Seeds, Hulled(120g)
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  Almonds(120g)
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  Garlic powder(5g)
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  Paprika, Smoked(3g)
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  1/2 teaspoon salt
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  1/4 teaspoon black pepper
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  Cayenne Pepper, Ground
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  Egg, Whole, Large
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  cooking spray (or you can also use olive oil in a Misto)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Line a baking sheet with parchment paper and preheat your oven to 400°F.
2. 2Pulse the raw almonds in a food processor until finely ground, then combine in a medium bowl with the hemp seeds, garlic powder, smoked paprika, cayenne pepper, and salt and pepper to taste—stir until evenly mixed.
3. 3Whisk the eggs in a separate shallow bowl until fully combined.
4. 4Set up a breading station: place the chicken tenders on a cutting board, the egg bowl in the center, and the hemp mixture in another shallow bowl next to it. Dip each chicken tender into the egg until completely coated, shake off excess, then roll in the hemp mixture, pressing gently so the coating adheres. Transfer each breaded tender to the prepared baking sheet.
5. 5Lightly coat all breaded chicken tenders with cooking spray until the hemp coating glistens.
6. 6Bake at 400°F for 15–20 minutes, turning the tenders halfway through, until the internal temperature reaches 165°F and the hemp-almond crust is golden brown.
7. 7Remove from the oven and let cool for 2–3 minutes, then divide evenly into 4 airtight containers while still warm.
8. 8Serve with your desired dipping sauce, or store in the refrigerator for up to 4 days.