1 1/2lbraw chicken tenders or boneless, skinless chicken breasts, cut lengthwise into 3/4 - 1 inch thick strips
1 1/4cshelled pistachios
3/4tspgarlic powder
3/4tsponion powder
1/4tspfine sea salt
1egg
For the Dipping Sauce (optional)
3/4cmayonnaise*Such as Primal Kitchen paleo-friendly mayo
1tspcurry powder
Instructions
To begin, preheat your oven to 400 degrees.
Line a baking sheet with parchment paper and lightly coat it with ghee or other non-stick baking spray. Set it aside for now.
Place the pistachios in your food processor and plus until they become a fine, crumbly mixture resembling bread crumbs.
Pour the pistachio crumbs into a shallow dish.
To the pistachios, add the onion powder, garlic powder and salt. Stir to combine.
In a separate shallow dish, whisk one egg until frothy.
Dip a chicken strip into the egg.
Dredge the chicken strip in the pistachio mixture to coat on both sides.
Place the chicken on the prepared baking sheet. Repeat this with the remaining pieces of chicken.
Bake for 20-25 minutes or until the chicken is cooked through.
While the chicken is baking, mix the mayo and curry powder together in a small bowl for the dipping sauce. If you prefer, you can use any other dipping sauce (dressing, BBQ sauce, etc.) if you don't care for curry.
Test the chicken with a meat thermometer inserted into the thickest part of the thickest tender. The thermometer should read 165 degrees.