GLUTEN-FREE CRISPY BAKED CHICKEN TENDERS
A perfect game day snack, weeknight dinner, or midnight craving, these Crispy Baked Chicken Tenders are a crowd favorite regardless of the occasion.
Servings: 8 tenders
Ingredients
- 1 ½ pounds chicken tenders
- 2 cups cornflakes, crushed (I used The Real Real Cereal Company)
- 2 eggs, beaten
- ⅔ cup gluten-free flour blend (I used Bob's Red Mill 1:1 Baking Flour)
- 2 tablespoons avocado oil
- 2 teaspoons yellow mustard
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon pepper
- Avocado oil spray
Instructions
- Preheat the oven to 400°F.
- Break the cornflakes up into small crumbs (this is easiest done in a food processor).
- In a shallow bowl, stir together the eggs, flour, avocado oil, mustard, spices, salt and pepper.
- Pat the chicken tenders dry. Then, dip each chicken tender into the egg and flour mixture then into the crushed cornflakes, ensuring each tender is fully covered. Place the tenders on top of a metal rack on a sheet pan. Note, if you don’t have a metal rack that fits on your sheet pan, you can skip the rack as it just helps with crispiness.
- Spray the chicken tenders generously with avocado oil and bake for 15 minutes until crispy.
- Remove from the oven and turn the oven to broil on high.
- Return the chicken tenders to the oven and broil for 2 to 3 minutes to get a nice crisp on the outside (watch closely because they can burn easily).
- Once the tenders have finished broiling, allow them to cool slightly and serve with dipping sauces of your choice. Enjoy!
Nutrition
Calories: 205kcal | Carbohydrates: 14g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 761mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 3mg