Tasty & Easy Gluten Free Chicken Tenders

Monday, October 24, 2011

Ready for a quick and delicious dinner?  You've come to the right place! 
I came across this recipe in the September issue of Easy Eats online magazine.  You've heard us rave about this magazine a few times now and we just can't say enough.  It's great!  There is so much valuable information and the recipes are just delicious!  I'm a recipe tester for them, so I've got a new recipe that I'll post after their next issue comes out.  But for now, let me tell you about these tasty chicken tenders.  They are good, and fairly quick to make. 

We made the whole meal relatively quick by adding a few ready to bake/microwave items.  First, we had some scalloped potatoes from Costco that come ready to bake.  Oh man, we eyed these the other day (thank you Costco samples!) and HAD to buy them.  We were beyond elated to find already made scalloped potatoes that were gluten free.  While we do enjoy cooking, some things would just take too long for a weeknight meal.  Let me add, these potatoes were delicious!  SO tasty!  I then picked up an assortment of veggies (ready to steam in the microwave) from Fresh and Easy.  I say just "I" here rather than "we" seeing as I was the only one who ate these! :)  Granted, they had a buttery sauce on them and for some reason when those mixed with the veggies in the microwave they made our WHOLE house stink for like two days!  Gross!  But, they did taste pretty good.  

That was the extent of my "cooking."  The rest was done by wonderful husband.  He followed this recipe (again, from Easy Eats) with no alterations.  However, just to note, he did use organic chicken tenders from Trader Joes.

Oven-Roasted Chicken Tenders

  • Serves 4
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Gluten-free nonstick cooking spay
  • 2½ cups gluten-free Corn Chex cereal
  • 1 teaspoon dried basil
  • salt and pepper
  • 1 large egg or equivalent egg replacement
  • ¼ cup milk or nondairy milk
  • 1 pound chicken tenders (or skinless, boneless breasts cut into thin strips)
  1. Preheat oven to 350°. Lightly grease a large baking sheet with cooking spray. In a food processor, pulse the cereal and dried basil, salt into coarse crumbs. Season with salt and pepper and transfer crumb mixture to a shallow dish or pie plate. In another shallow dish, whisk together the egg and milk.
  2. Dip each chicken strip into the egg mixture to coat thoroughly, then roll in the cereal crumbs. Place on the prepared baking pan. Repeat with all the chicken pieces. Spray lightly with cooking spray and bake until cooked through, about 15 minutes.
Serve and enjoy!  If you make this recipe, please let us know.  We'd love your feedback!  Also, let us know what you chose to pair it with.  Happy cooking.

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