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Healthier Chicken Tenders & Ty's Signature Sauce (gluten & dairy free)

This is one of the more ambitious Scrounges I've done, but I have to say it was WORTH IT!

These tenders turned out so good and I can't believe they're gluten and dairy free. The sauce is actually Ty's signature steak sauce that he Scrounged up one time and has since become a staple in our home, so we decided to try it with these tenders and it was perfect. The sauce is the simplest thing ever and so tasty, thanks Ty ;)

Happy Scrounging!


T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home! You may end up creating something even better!

  • If you don't have oat milk, use any plant based milk

  • If you don't have Himalayan salt, use sea salt

  • If you don't have tapioca flour, use almond flour

  • If you don't have coconut oil, use avocado oil, grapeseed oil or any oil that is good in high heat

  • If you don't have Greek yogurt, use plain dairy free yogurt

  • If you don't have Tabasco Chipotle hot sauce, use any hot sauce you have

I n g r e d i e n t s

* 2 chicken breasts makes 17 tenders, serves ~4 people


2 boneless, skinless, organic pasture raised chicken breasts

2 cups almond or oat milk

2 tbsp lemon juice

2 tsp hot sauce of your choice - I did half Valentina, half Cholula

pinch of Himalayan salt


2 cups tapioca flour

1 tsp black pepper

2 tsp Himalayan salt

1 tsp chili powder

1 tsp garlic powder

1 tsp baking powder

2 eggs

coconut oil for cooking


1/2 cup plain Greek yogurt or dairy free yogurt

2-3 tsp Tabasco Chipotle hot sauce

1 tsp olive oil

D i r e c t i o n s

Slice chicken breasts into thin stripes about 1 inch thick .

In a medium bowl create the marinate by whisking the milk, lemon juice, hot sauce and salt. Once mixed, drop the chicken stripes into the marinate and let sit for one hour in the fridge.

Using a deep pan, I used a casserole dish, mix together the flour, black pepper, salt, chili powder, garlic powder and baking powder so they are evenly mixed together.

In separate bowl, add 2 eggs and a pinch of Himalayan salt and whisk together.

Line a baking pan with parchment paper. This will simply serve as a place to put the chicken strips once they are dipped.

Once chicken is marinated (after 1 hour) take out of fridge and setup an assembly line of the following: bowl with the egg mixture, casserole dish with the breading mixture and the baking pan with parchment paper. Dip each chicken strip in egg mixture, then coat in breading, then place on parchment paper.

Once all stripes have been coated, heat a cast iron skillet over medium-high heat and add 1 tbsp of coconut oil to pan. Wait about 1-2 mins until oil is hot then place 2-3 chicken stripes into pan, so they aren't touching and cook for 2-3 minutes on each side until golden brown. Continue to do this until all stripes are cooked, I continued to add coconut oil after each round of stripes cooked.

Ty's Signature sauce:

Note: These measurements are approximate because we don't typically measure when we make it so make sure to taste test and add anything that it needs more of.

Mix all sauce ingredients into a bowl, and get to dippin'!

This sauce is excellent with steak as well!


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