Crunchy Gluten Free Chicken Tenders Food

GLUTEN-FREE CHICKEN TENDERS

Steps:

• You'll need three shallow bowls. In the first one put the gluten-free flour and mix in 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
• In the second bowl place the beaten eggs. (or beat them in the shallow bowl carefully, one less dish that way.)
• Mix together the crushed potato chips and potato flakes in the third bowl.
• Heat the oil in a large skillet over medium heat for 3-4 minutes until hot.
• Take each chicken tender and dredge it in the flour, then dip it in the beaten eggs, and then dredge it in potato chip mixture until evenly covered.
• Place them carefully into the hot oil and fry for 3-4 minutes on each side. Then remove to a serving platter and season with more salt.

CRISPY GLUTEN FREE CHICKEN TENDERS

Steps:

• Prepare your chicken tenders by being sure the tendon is cut out of each one. Often grocery stores leave part of the tendon attached where this tender is attached to the breast. It's not pleasant to bite into so make sure your chicken is well trimmed.
• In a shallow bowl mix up the eggs and water.
• On a large plate mix together the almond meal, flax meal, oats, paprika, pepper and salt.
• Roll the tenders in the egg and then the almond meal mixture. Press the mixture into the tenders then transfer to a wax paper lined baking sheet.
• When all the tenders are coated, slide the sheet pan into the freezer for 1-2 hours. Cover the pan with some plastic wrap. After the tenders are fully frozen, transfer to a zip top bag until ready to use. If you're going to use them within 1-2 days, you can also store them in the refrigerator.
• For best results, I recommend thawing these in the fridge during the day and then baking at 425 degrees for 17-19 minutes. Flip them halfway through. Do not over cook or chicken will dry out.
• You can cook them from frozen. They will probably take more like 25-30 minutes from frozen. Just watch them. Always flip halfway through.

CRUNCHY GLUTEN-FREE CHICKEN TENDERS

Steps:

• Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan.
• In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs.
• Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying.
• One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time.
• Serve with mashed potatoes and green beans.

CRISPY CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees.
• Add the eggs, almond milk, and apple cider vinegar to a mixing bowl and whisk until well combined. Add the chicken tenders to the mixing bowl and submerge into the wet mixture.
• Add the panko breadcrumbs to a food processor and pulse until fine, two or three times.
• Pour the breadcrumbs into a mound on a large baking sheet lined with parchment paper. Add a tablespoon of avocado oil to the breadcrumb mound and stir until the oil is well incorporated.
• Spread the breadcrumbs into a single layer on the baking sheet and bake for 10-12 minutes until golden brown.
• Transfer the toasted breadcrumbs to a shallow bowl, then add in all of the seasoning and spices. Stir well the seasonings and breadcrumbs are well combined.
• Grease a wire baking rack and place it over a sheet pan lined with parchment paper.
• Remove a few of the chicken tenders from the egg mixture, around two to four tenders at a time, and transfer to the breadcrumb mixture. Use your fingers to toss the chicken in the breadcrumbs until well coated, pressing the breadcrumbs into the chicken to help them stick.
• Transfer the coated chicken to the wire rack. Bake the chicken tenders at 400 degrees for 15-18 minutes until golden brown and a meat thermometer reads 165 degrees.
• Serve warm and with your favorite dipping sauce.

CRUNCHY GLUTEN FREE FRIED CHICKEN

Steps:

• Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
• Preheat about an inch of oil on medium high.
• Put the dry ingredients in a large zip lock bag and shake.
• Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
• When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
• Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
• Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
• You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.