Add a salad and some potato wedges and you have a tasty meal.
2 lbs chicken tenders
1 C milk
1 1/2 C. gluten free all purpose flour blend
1/3 C grated parmesan cheese
2 TBL Hidden Valley Ranch seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp sea salt
1/2 tsp pepper
1 tsp paprika
1/4 C butter, melted
Preheat your oven to 400*F and line 2 baking sheets with foil for easy clean up.
1. Whisk together the egg and milk. Combine all the dry ingredients in a dish with sides ( I use a glass casserole dish).
2. Soak your chicken in the egg/milk mixture, and drop one or two pieces at a time into the flour mix, covering well. Transfer to the baking sheets. Repeat until all are done.
Sometimes, I will repeat the whole process for thicker coating.
3 Drizzle your melted butter over the chicken, and bake for 30 minutes, turning them after 15 minutes.
Honey mustard sauce:
1/2 C gluten free Dijon mustard
1/2 C honey
1/4 C mayonnaise
a dash of lemon juice
a dash of cayenne (optional)
Mix well and chill in the fridge while your tenders are cooking.