Search This Blog

Friday, December 5, 2014

Chicken Tenders

Is there a kid walking this planet that doesn't like chicken tenders? I know that all of my guys love them, and they are a quick dinner to whip up. I can have dinner on the table in less than 45 minutes on nights that I make these. I serve them up with honey mustard sauce for dipping.
Add a salad and some potato wedges and you have a tasty meal.

2 lbs chicken tenders
1 egg
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.

No comments:

Post a Comment