Crispy Nut Chicken from Allergy-Free Kids by Robin Nixon Pompa
When her infant daughter was diagnosed with life-threatening food allergies, Robin Nixon Pompa found Dr. Gideon Lack, a clinical researcher on the verge of a breakthrough in allergy prevention and treatment that would heal her daughter and, later, her sons.
Based on recent groundbreaking studies that will change the way parents feed their children, Allergy-Free Kids is her revolutionary guide to preventing food allergies.
The secret: building acceptance of allergens through repeated careful feedings. Instead of avoiding eggs, nuts, and other allergens, as previous recommendations held, most parents should introduce them into their children’s diets, “early, carefully and often, for at least the first five years of life.” This life-changing approach is being embraced by the medical community, especially for peanut allergy, and is reflected in new guidelines from the American Academy of Allergy, Asthma and Immunology, the National Institutes of Health and other major medical associations.
Allergy-Free Kids includes a concise, easy-to-understand overview of the research as well as seventy simple and delicious kid-friendly recipes to help parents integrate unfamiliar allergen foods into a child’s diet. Today’s recipe from the book is just a sample of the delicious, easy, and kid friendly recipes from this informative book. Allergy-Free Kids is on sale April 4. Pre-order a copy from your favorite retailer.
Crispy Nut Chicken
This is a versatile, freezable recipe that can be made with any variety or mixture of tree nuts and/or peanuts. You can use dry-roasted, honey-roasted, or raw nuts—whatever flavors you think your little ones will like best. Buy nut flour from the store. Almond flour is particularly easy to find. Seasoning ideas include white or black pepper, cumin, sweet smoked paprika, garlic powder, dried herbs, and of course, salt. The nut flavor is quite mild, but if your child really hates nuts, leave out the crushed nuts (but keep the nut flour) and use five slices of bread for the outermost coating. He will have less nut exposure, but some is better than none. Serve twice in a week or alternate with a different recipe.
Note: Honey may contain bacteria that can’t be handled by the digestive system of a child less than one year old, so recipes containing honey should not be served to babies.
Makes 12 mini–chicken fillets.
Two fillets provide about 6 teaspoons of ground nuts (more if you are using the nuts and not just the nut flour) and ½ weekly wheat dose.
- 3/4 cup Nut Flour or store bought, seasoned to taste
- 2 small eggs
- 3/4 cup nuts (optional)
- 3 to 5 slices whole wheat bread (use 5 slices if not using nuts)
- 15 ounces (425 g) skinless, boneless chicken tenders or mini-fillets
1. Preheat the oven to 400°F. Grease two baking sheets with a thin coating of olive or vegetable oil, or line them with parchment paper, and set aside.
2. Put the nut flour in a wide, shallow bowl or pie pan. In a second wide, shallow bowl, lightly beat the eggs. In a food processor, combine the nuts and bread into a coarse crumb and place in a third wide, shallow bowl.
3. Working with single pieces, dredge the chicken in the flour, then in the eggs, and lastly in the nut crumbs. Place the coated chicken on the baking sheets, generously spaced from one another. Bake for 20 to 30 minutes (depending on size), flipping halfway, until cooked through and toasty brown. Cut one in half, as a tester, to make sure the chicken is no longer pink inside. Serve with honey mustard, barbecue sauce, or another favorite dip.
4. Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for up to 2 months. To reheat, bake from frozen at 300°F for 15 to 20 minutes, flipping halfway through.