Finger Lickin’ Crispy Tenders with Herby Dipping Sauce

Serves: 2 as a meal or 4 as a snack
GF DF RSF

Ingredients:

FOR THE TENDERS
1/2 cup SOUL SEED Hemp Seeds
1/2 cup almond flour
1/4 cup arrowroot flour
1 heaped tablespoon cajun spice mix
600 g chicken tenders
2 free-range eggs, whisked
Cooking spray

HERBY HEMP DIPPING SAUCE
1 cup raw cashews, soaked overnight or a couple of hours in warm water
1/2 cup SOUL SEED Hemp Seeds
1/4 cup SOUL SEED Hemp Oil
1/2 cup basil leaves, stems removed
1/2 cup flat leaf parsley, stems removed
1/2 cup mint leaves, stems removed
1 teaspoon Dijon mustard
Juice and zest of 1 lemon
1 clove garlic
Sea salt and cracked pepper, to season

Method:

Get started by preheating your oven to 200°C and line a large baking tray with baking paper.

In a bowl, combine the hemp seeds, almond flour, arrowroot flour, cajun spice mix and a pinch of salt and mix well to combine.

On your kitchen bench, create 4 crumbing stations. Starting with the raw chicken strips, a bowl of whisked eggs, the hemp crumb coating and the baking tray at the end.

Working in batches, dip each tender in the egg wash, shaking off any excess, then the crumbing mixture, and finally lay out onto the prepared baking tray. Repeat until all chicken tenders are coated.

Spray the tray with your preferred cooking oil spray and transfer to the oven and cook for 20-25 minutes, turning halfway, or until the chicken is cooked through and the outside is golden brown, crispy and crunchy.

To make the herb dipping sauce, combine all the listed ingredients in a powerful blender or food processor and blitz until smooth. If you need more liquid, loosen it up with more oil or a splash of water.

Serve the chicken tenders with a season of salt alongside your herby dipping sauce.