2 lbs chicken breast tenders, cut into small pieces
2 cups almond milk
1 tsp salt
1/2 tsp black pepper
1/2 ground paprika
Dry Ingredients :
3 cups flour
3 tsp salt
Set aside three shallow bowls on the counter. In a large ziplock bag, add the chicken and marinade ingredients. Marinade in the refrigerator for at least 2 hours, up to 6 hours.
In a large shallow bowl, add the dry ingredients.
After marinating, place chicken and marinade into a large bowl. Working in small batches, dredge chicken chunks into dry ingredients, dunk again briefly into the marinade, then dredge for a second time in the dry ingredients, fully coating each piece of chicken.
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