- 12 chicken breast tenders
- 1/2 cup gluten-free rice flour
- 2 large eggs, whisked
- Splash non-dairy milk
- 2 cups gluten-free rice cereal
- 1 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
Preheat the oven to 425 degrees, and line a baking sheet with parchment paper. Set aside.
Take out 3 shallow, flat-bottomed containers. (Rectangular glass Tupperware works great.)
In the first bowl, add the rice flour.
The eggs and non-dairy milk go in the second bowl. Whisk to combine well.
In the bowl of a food processor, add the cereal and spices. Pulse multiple times until it resembles bread crumbs. Add this mixture to the third bowl.
Take a chicken tender and dip into the rice flour, making sure it’s completely coated. Add the tender to the egg mixture and let any excess drip off into the container. Lastly, dip the tender into the cereal-herb mixture, making sure that is completely coated well with no bare spots at all.
Transfer the covered chicken tender to the baking sheet, and repeat this process with the remaining chicken.
If you have some sort of cooking spray, be sure to spray the top of the tenders. If you do not, don’t worry about it; it will just help them brown a bit more.
Bake at 425 degrees for 15 minutes on the top rack. Turn the oven to a high broil for 3 minutes. Flip them over and cook for an additional 5 minutes, or until golden brown.
Sourced from: https://themovementmenu.com/recipes/crispy-gluten-free-chicken-strips/