Hemp-Crusted Baked Chicken Tenders

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  0.5 cup Hemp Seeds, Hulled
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  0.5 cup Almonds
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  1 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  0.5 tsp 1/2 teaspoon salt
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  0.3 tsp 1/4 teaspoon black pepper
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  Cayenne Pepper, Ground
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  2 Egg, Whole, Large(88g)
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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. 1Preheat the oven to 400°F. Line a baking sheet with foil and coat it thoroughly with cooking spray.
2. 2In a shallow bowl, combine the hemp seeds, ground almonds, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir until evenly mixed.
3. 3Whisk the eggs in a separate shallow bowl until fully combined.
4. 4Set up a breading station: dip each chicken tender into the whisked egg, letting the excess drip off, then press firmly into the hemp seed mixture to coat all sides. Place the coated tenders on the prepared baking sheet in a single layer.
5. 5Lightly coat the tops of the breaded tenders with cooking spray — this helps the crust crisp up in the oven.
6. 6Bake at 400°F for 20–22 minutes, flipping once halfway through, until the crust is golden brown and the internal temperature reaches 165°F.
7. 7Remove from the oven and let rest on the baking sheet for 2 minutes — the crust will firm up as it cools slightly.
8. 8Divide the chicken tenders evenly into meal-prep containers. Refrigerate for up to 4 days.