1-Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and even cooking.

2-Prepare your hemp crust mixture by combining hemp seeds, ground almonds, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper in a shallow dish. Mix until well combined the aroma is already starting to smell amazing, isn’t it?

3-Set up your dipping station with three shallow dishes: one with the chicken strips, one with the whisked eggs, and one with the hemp breading mixture. Have your parchment-lined baking sheet ready at the end of your station.

4-Dip each chicken strip into the whisked eggs, coating fully and shaking off any excess. Getting too much egg on the chicken can make the crust soggy, so a good shake is important!

5-Coat with the hemp breading mixture by pressing the egg-coated strip into the mixture and turning to cover all sides. Place the coated strip on the baking sheet, making sure the tenders aren’t touching each other.

6-Lightly spray the coated chicken strips with cooking spray or olive oil. This helps achieve that beautiful golden color and extra crispy texture we all love.

7-Bake for 15-20 minutes, turning once halfway through, until the chicken is cooked through and the crust is golden brown.

8-Serve warm with your preferred dipping sauce. I love these with a simple honey mustard or garlic aioli!