1 ½ - 2lbs. Chicken tenderloins
1 cup whole wheat flour
¼ cup cornmeal
¼ cup almonds or cashews, finely chopped
¼ cup panko crumbs
2 tablespoons spiced seasoning*
3 tablespoons vegetable oil
2 egg whites, lightly beaten
Salt and black pepper to taste
3 medium sized sweet potatoes
¼ cup extra virgin olive oil
*Spice Seasoning – we used a combination of garlic powder, chipotle powder, sweet paprika and onion powder
**Grill seasoning – found in the spices aisle of your grocery store or, to make your own, combine 3 tbls fresh coarse ground black pepper, 1 tbls coarse salt, 1 tbls onion powder, 1 tbls garlic powder, 1 tbls ground coriander, 1 tsp crushed red pepper flakes. Store with other spices and use as needed.
Heat oven to 350 degrees. Peel and cut sweet potatoes into fries. The smaller the cut, the faster they will bake.
Liberally, sprinkle grill seasoning to taste. Mix well. Add ¼ cup olive oil and mix again.
Bake in the oven for about 45 minutes or until soft. Baking time varies depending on cut size of fries.
While sweet potatoes are baking, prepare your chicken fingers. Add salt and pepper to taste to the chicken.
In a bowl, separate egg whites from the egg yolks and beat lightly with fork.
Place flour in a small bowl. In a separate bowl, combine cornmeal, almonds, panko crumbs and spiced seasoning.
Dip chicken in egg, then dredge crumb mixture and place on a baking sheet.
Bake at 350 degrees for 15-20 minutes.
Serve with your favorite salsa.
There’s no denying that fried chicken is one of the most satisfying foods your taste buds will enjoy -- but with this recipe you can take pleasure in baking such a reliable source of protein. It’s easy to prepare, and since splattered grease will be non-existent, your stovetop will thank you. Sweet potatoes, not to be confused with yams which are much sweeter, are a delicious source of fiber and other important vitamins and minerals, such as Vitamin E and potassium. Paired with the crunchy chicken, this is a healthy combination kids will love. Makes 4 servings.