- 4–5 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.
- Preheat oven to 350 degrees.
- 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.
- 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.
- Increase oven temperature to 400 degrees.
- 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.
- 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.
- 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).
- Repeat with remaining chicken until all pieces are coated. Lightly spray the top of the chicken with another round of cooking spray or oil.
- Bake at 400 degrees 12-15 minutes, or until chicken is completely cooked through.
- Serve with your favorite dipping sauce—honey mustard, ranch, barbecue sauce, ketchup, etc.