Ingredients
½cuphemp seeds
½cupground almonds,or almond meal
1tspgarlic powder
½tspsmoked paprika,or any paprika
½tspsalt
¼tspblack pepper
cayenne pepper,a pinch
1½lbschicken breasts,boneless, skinless, sliced into ¼-inch thick strips
2large eggs,whisked
cooking spray,or olive oil mist
Preparation
Heat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the hemp seeds, ground almonds, garlic powder, paprika, salt, pepper and cayenne until evenly combined.
Set up the dipping stations in the following order: chicken strips, whisked eggs, hemp breading, then parchment-lined baking sheet.
Dip each chicken strip in the eggs until they are completely covered, then give them a little shake to let any extra egg drip off.
Add the chicken strip to the hemp mixture, then gently toss until the chicken strip is completely covered.
Remove, then transfer the chicken strip to the baking sheet. Repeat with remaining chicken.
Give the chicken strips a good shot of cooking spray.
Bake for about 15 to 20 minutes, turning once halfway through, until the chicken is cooked and no longer pink inside and the breading is golden.
Serve warm with desired dipping sauce, and enjoy!
