1 C Enjoy Life Crunchy Flax Cereal
1 T garlic salt
1 t olive oil
½ C brown rice flour or amaranth flour
1 C warm water
1 lb. chicken tenders
Raw pumpkin seeds (shelled)
to serve: catsup or bbq sauce as the “monster blood”
Line a baking sheet with parchment paper and preheat the oven to 400.
Pour the cereal and garlic salt into a small food processor. Pulse until pretty finely ground. Drizzle in the olive oil and pulse a few more times to blend. Pour into a bowl.
Pour the flour in another bowl, and the warm water into yet another bowl (you will have three total). Arrange them left to right, starting with the flour, then water, and then ground cereal.
One at a time, coat the chicken in the flour, then quickly dip in the warm water, shake off extra water gently, then coat with the cereal mixture. Lay on the parchment lined baking sheet. Continue in this manner until all chicken tenders are coated.
To create the “monster nails”: gently insert the tip of a small, sharp knife into the more tapered end of the chicken tenders, just until you are about ¼ inch deep. Insert pumpkin seed into slit. Continue with remaining chicken pieces.
Place in oven and cook at 400 degrees for 14-16 minutes until cooked through. Serve with “monster blood”.