Gluten Free Italian Chicken Tenders Food

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 ITALIAN CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees.
• Place butter in a 9"x13" baking dish into oven to melt.
• Combine rice flour and Italian seasoning blend and stir well.
• Remove baking pan from oven and tip back and forth to coat bottom of pan with butter.
• Rinse chicken breast strips and while they are still damp dredge them in the seasoned flour. Make sure strips are well coated.
• Arrange chicken strips in pan and place in oven.
• Bake 45 minutes.

GLUTEN-FREE CAJUN BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees.
• Place butter in a 9" x 13" baking dish and place in oven while preheating to melt.
• Pour hot pepper sauce in in a small bowl.
• Combine rice flour and Cajun seasoning in a medium sized bowl; make sure it is all blended well.
• Remove baking dish from oven and tip from side to side so that butter coats entire bottom of pan.
• Rinse chicken breast strips and dip them in the hot pepper sauce.
• Dredge breast strips in the seasoned rice flour, making sure they are well coated.
• Arrange chicken pieces in pan and bake 45 minutes.

HEALTHY CHICKEN PARMESAN

Steps:

• Preheat oven to 400° F.
• Place almond meal, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.
• Crack egg into another shallow bowl and whisk.
• Dredge each chicken breast in the egg bowl, wipe off any excess and then dip into the almond meal mixture. Roll until each chicken breast is covered completely. Place the coated chicken on a baking pan lined with parchment paper or on a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture. Bake for 25-30 minutes, flipping the chicken once at the 15-minute mark. When done, the chicken will be golden brown and completely cooked through.
• Once cooked through, top each chicken breast with 2-3 Tablespoons of marinara and 2 teaspoons of parmesan cheese. Return chicken to oven and bake 5-10 minutes, until crust is golden brown and cheese is melted and bubbly.
• Serve with roasted broccoli or another green veggie.

EASY GLUTEN FREE CHICKEN TENDERS (CRISPY, JUICY, & HEALTHY!)

Steps:

• Make the bouillon powder. In a small bowl, place all of the ingredients and whisk to combine well. Set the bowl aside.
• Trim the chicken breasts of any fat or gristle. Cut it into strips about 4" long x 3/4" wide x 1/4" thick. Set the chicken aside.
• In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend. Whisk until very well-combined.
• Add the rice flour and whisk until very well-combined again. The batter will be thick.
• Using the tines of a fork, add all of the prepared chicken strips to the batter. Toss to coat all sides of each piece of chicken in the batter.
• At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
• When you're ready to bread and bake the chicken tenders, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
• Place 2 cups of gluten free bread crumbs in a medium-size bowl. Again using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
• Toss to coat all sides of each piece of chicken fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere to the batter, and add more bread crumbs as necessary to coat all the chicken.
• Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet. The chicken pieces can be right next to one another, as long as they don't overlap.
• Spray the tops of the chicken strips liberally with cooking oil spray.
• Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
• Test the thickest pieces of chicken with an instant read thermometer. They should read at least 165°F (but will likely be closer to 185°F).
• Serve immediately with your favorite dipping sauce.