Beet Crusted Chicken Tenders

You’ve probably noticed by now, but we have a particular affinity for Beets. Pursuant to that, we have a lot of fun incorporating them into our diets. The days where we find ourselves perched at the intersection of that love for beets and our proclivity for funkifying ingredients…well, those are good days. Of course, this means that the moment we broke out our dehydrator in the morning, this meal was destined to cap off a good day.

We started our process by peeling and thinly slicing a gargantuan beet (which turned out not to be enough…so use more than you think you’ll need) and dehydrating it until each slice was crispy. Then, we broke out the coffee/spice grinder and turned the dried slices into a powder and used it in lieu of bread crumbs when coating chicken tenders!

We used a yogurt blue cheese dressing for dipping, but a few alternatives we think would work well are honey, white balsamic glaze (perhaps reduced with some freshly squeezed oranges and some sugar), or some sort of Roux involving goat milk and white peppercorns.

We served our Beety chicken with Figs in a Blanket and a spinach side salad.

Time: 30 Minutes (Plus about 12 hours to dehydrate your beets if you’re making your own beet powder)


  • Large Beets or Beet Powder
  • Chicken Breast
  • Egg
  • All Purpose Flour


  • Dehydrate your beets:
    • Cut the top and bottom off your beets, and then peel them using a potato peeler.
    • Cut your beets in half from top to bottom, and then slice the halves thinly.
    • Put in your dehydrator at 155 degrees F or oven on a baking sheet at 200 degrees F until they shrink and become crispy.
    • Use a spice grinder or small food processor to turn your beets into a powder.
  • Make your chicken:
    • Cut your chicken breast into strips.
    • Grab three bowls. In the first, put a little all purpose flour. Beat an egg in the second. Pour a little bit of your beet powder into the third.
    • We air fried, but if you’re using an oven, preheat to 425 degrees F, line a baking sheet with foil, and spray it with some oil.
    • Working one strip at a time, coat your chicken with flour. Then dip in the egg until your egg fully envelops your chicken. Lastly, toss in your beet powder to get a nice beety crusting. Then, place on your cooking vessel of choice.
    • When all of your chicken tenders are “beeten,” it’s time to cook! Give your tenders a quick oil spray on top and then:
      • Air fry at 400 degrees F for 12-15 minutes
      • Bake for 15-20 Minutes
      • However you cook, make sure your tenders reach an internal cook temperature of 165 degrees F.
  • Plate, devour, and enjoy!

To make your Beet Powder:

To Make your Chicken Tenders:

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