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Gluten Free Baked Chicken Tenders


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Ingredients

  • 45 slices gluten free bread, such as Canyon Bakehouse Country White or 7 Grain
  • 1 lb. boneless, skinless chicken tenders (or chicken breast, sliced into strips)
  • 1 egg
  • 2 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 2 Tbsp gluten free flour, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Mix
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Oil spray or cooking spray (I like coconut oil spray)
  • To Serve: Your favorite dipping sauce–honey mustard, ranch, BBQ sauce, ketchup, etc.

Instructions

  1. Preheat oven to 350 degrees.
  2. Start by making the bread crumbs. Pulse bread in a food processor until you have fairly fine crumbs. Spread out on a baking sheet and spray lightly with cooking spray/spray oil.
  3. Bake crumbs at 350 degrees for 10-12 minutes, stirring every 3-4 minutes for even browning. Remove from oven and transfer to a shallow bowl or plate.
  4. Increase oven temperature to 400 degrees.
  5. Make batter, by whisking together egg, mayonnaise, mustard, gluten free flour, salt, pepper, garlic powder, and onion powder. Whisk until smooth and place in a shallow bowl.
  6. If possible, place a metal cooling/baking rack on top of a baking sheet. This will promote even browning/crisping. If you don’t have a rack like this, spray your baking sheet with cooking spray or oil.
  7. Batter your chicken one piece at a time by first dipping into the batter to coat well, then rolling in the breadcrumbs. Place on the baking sheet (on top of the rack if possible).
  8. Repeat with remaining chicken until all pieces are coated. Lightly spray the top of the chicken with another round of cooking spray or oil.
  9. Bake at 400 degrees 12-15 minutes, or until chicken is completely cooked through.
  10. Serve with your favorite dipping sauce—honey mustard, ranch, barbecue sauce, ketchup, etc.