Sustainably Nourished

Living on a budget, eating healthy, sustaining it on our own and in community

Gluten-free/Paleo Crispy Chicken Parmesan with Mixed Green/Kale Salad and Homemade Ranch Dressing

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I just hate the mushy chicken parmesan recipes i’ve tried before, so by placing the chicken tenders on a wire rack and crisping first, then topping with sauce and cheese, I was able to achieve a more crispy, delicious chicken parmesan…hope you love it!

Crispy Chicken Parmesan 

(Serves 4)


1cup grated raw parmesan cheese, plus 1-2 cups more for topping after

1cup oat flour, almond meal, etc 

1 tsp. paprika

1 tsp. black pepper

1 tsp. salt

 2-2 1/2 lb. of chicken tenders or breats cut into small pieces

 6 Tbsp. butter, melted

15 oz. tomato sauce


HEAT oven to 400°F.


MIX cheese, flour and seasonings in shallow dish.


DIP chicken in butter, then in cheese mixture, turning to evenly coat each breast. Place chicken pieces on wire rack over 11×13 pan.


BAKE 25-30 min. or until chicken is done. Meanwhile let tomato sauce warm in sauce pan.

Carefully place chicken strips onto a new clean pan, pour sauce evenly over and top with remaining parmesan cheese. Turn oven heat down and let cheese melt (5-10 minutes).



Next I mixed some organic mixed greens and kale together with grape tomatoes, green onions, roasted sunflower seeds, grated raw parmesan, and sprinkled with salt and pepper.Toss with Homemade Ranch Dressing.



Recipe as follows:

Homemade Ranch Dressing (adapted from Ree Drummond)


1 clove Garlic
1/4 tsp Salt
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise (I make my own using only egg yolks, mustard,grapeseed oil, salt, vinegar, and lemon juice–if you want the recipe, let me know in the comments!)
1/2 cup Sour Cream
Almond Milk (as Needed To Desired Consistency)
Apple Cider Vinegar (optional, To Taste)
1 tsp. Worcestershire Sauce
1 tsp. Fresh Dill
1/4 tsp Cayenne Pepper 1/4 tsp Paprika

Preparation Instructions:

Mince the garlic and then sprinkle salt on it and mash it into a paste with a fork. Chop the parsley, chives and herbs very finely and add to the garlic.
Add all other ingredients tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk if desired.

This gets pretty thick in the fridge so the milk makes it go farther and drizzle easier:)



Author: Sustainably Nourished

I am a follower of the Most High God, the Lord Jesus Christ. I am a mommy, a wife, a wanna be homesteader;) We have 8 chickens, 12 quails, and an awesome dog, and a bunch of plants so far. We desire to be producing most of our own things and less dependent on outside systems!

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