The crispy finger food you ordered at every restaurant, every time your family ate out can also be your go-to, grown-up meal. Chicken tenders with a side of fries and ketchup has been known to quiet many a screaming child, but adults get hangry, too. So why not serve yourself a kid-approved, kitchen-tested basket of breaded chicken? Save the sophistication for the dipping sauces, where you can go wild with whiskey mustard and beer cheese.
Gluten-Free Chicken Tenders
Makes about 12 tenders
3 free-range chicken breasts (about ¾ lb.), cut into 12 strips
½ cup ranch-style dressing
4 cups sprouted cornflakes
1 cup gluten-free all-purpose flour
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. mustard powder
1 tsp. black pepper
2 tsp. sea salt
- Preheat oven to 425 degrees F.
- In a zip-top bag, add chicken and dressing. Massage dressing into chicken breasts and set in fridge to marinate at least an hour (or overnight).
- In another zip-top bag, add cornflakes. Using a hammer, the back of a spoon or your fist, crush flakes into a crumb-like consistency. Pour cornflake “breading” onto a plate.
- In a medium bowl or deep plate, mix together flour and spices.
- In a small bowl, beat eggs.
- Once marinated, dip one piece of chicken into flour mixture, then egg wash and then cornflake breading. Place on baking sheet once fully coated. Repeat for all chicken strips.
- Bake 15-20 minutes, or until tenders are crisp and golden.
- Serve with ketchup, jalapeno whiskey mustard, beer cheese or more ranch dressing.