Crispy Baked Gluten-Free Chicken Tenders
This recipe for crunchy gluten-free chicken tenders is such an easy and quick gluten-free dinner option. Ready in just 25 minutes, chicken breast strips are coated in a homemade breading of dijon mustard and ground gluten-free cornflakes, and baked until golden brown. The crunch of the cornflake coating is addictive, especially when served with your favorite gluten-free sauces for dipping. They can be made low FODMAP by simply omitting the garlic.
Servings 4
Ingredients
- 3 cups gluten-free cornflakes preferably organic, non-GMO
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 cup Dijon mustard
- 2 eggs
- 1 pound boneless skinless chicken breast cut into strips
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small food processor, pulse the cornflakes with the salt and paprika until finely ground. Remove to a shallow bowl.
- In a second shallow bowl, beat the eggs until smooth.
- In a large mixing bowl, combine the Dijon and chicken. Toss until well coated.
- Working one by one, dredge the chicken in the cornflake mixture, shaking off any excess. Dip the tenders in the egg and return them to the cornflakes, pressing down until fully coated. Arrange the tenders in an even layer on the baking sheet.
- Bake in the oven until golden and crispy, 15 to 20 minutes. Allow to cool slightly on the tray, then serve alongside ketchup, mustard or mayo.
Video
Nutrition
Serving: 2g