Gluten Free Baked Chicken Tenders Recipes

GLUTEN FREE BAKED CHICKEN TENDERS

Steps:

• Pre-heat oven to 375°F. Line a sheet pan with parchment paper.
• Rinse and pat dry the chicken. Season the chicken strips on both sides with garlic powder, onion powder, salt, and pepper.
• Crush the gluten-free cereal either in a food processor or place in a large bowl and crush the cereal by hand. If you want a more fine crumb, then pulse the cereal in the food processor. If you want a more coarse crumb texture on your chicken strips, then hand crush them to your desired texture.
• In a bowl, beat the eggs.
• Dip the chicken into the egg mixture and allow the excess egg to drip off the chicken.
• Lay the chicken into the gluten-free cereal crumbs. Place all the coated chicken strips on the lined sheetpan.
• Bake the coated chicken for 15 minutes. Then flip the chicken and cook for another 10-15 minutes or until cooked through and golden.
• Serve warm with ketchup or your favorite dip.

GLUTEN-FREE CHICKEN TENDERS

Steps:

• Pound the chicken pieces thin using a meat pounder.
• Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
• Dip each chicken piece into the egg mixture, shaking the excess off, then dredge it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.
• After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.
• Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
• Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.

GLUTEN-FREE ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Stir Bisquick™ mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick™ mixture; repeat dipping in eggs and Bisquick™ mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
• Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

OVEN BAKED KETO CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F
• Spray a large cookie sheet with cooking spray, or line with aluminum foil.
• In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
• In another shallow bowl combine the Keto Breading ingredients.
• Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
• Once each tender is coated well, lay on the cooking sheet and brush with the melted butter.
• Bake 15 minutes, turn the tenders carefully using tongs and bake an additional 5-10 minutes until the chicken is cooked through.

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.