Gluten-Free Chicken Strips
Servings: 8 chicken strips
Calories: 109kcal
Ingredients
- 8 Chicken Breast Tenders
- 1/2 cup Gluten-Free Rice Flour
- 2 large Eggs whisked
- splash Non-Dairy Milk
- 2 cups GF Rice Cereal
- 1 1/4 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
Honey Mustard Sauce
- 1/2 cup Paleo Mayonnaise
- 1 tbsp Dijon Mustard
- 1 1/2 tsp Whole Grain or Spicy Brown Mustard
- 1 tbsp Honey may add more for taste
- 1/2 tsp Garlic Powder
- Black Pepper to taste
- Kosher Salt to taste
Instructions
Chicken Strips
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- Take out 3 shallow, flat-bottomed containers. I used some rectangular glass Tupperware. In the first bowl, add the rice flour. The eggs and non-dairy milk go in the second bowl. Whisk to combine well.
- In the bowl of a food processor, add the cereal and spices. Pulse multiple times until it resembles bread crumbs. Add this mixture to the third bowl.
- Take a chicken tender and dip into the rice flour, making sure it's completely coated. Add the tender to the egg mixture and let any excess drip off into the container. Lastly, dip the tender into the cereal-herb mixture, making sure that is completely coated well with no bare spots at all.
- Transfer the covered chicken tender to the baking sheet, and repeat this process with the remaining chicken.
- If you have some sort of cooking spray, be sure to spray the top of the tenders. If you do not, do not worry about it; it will just help them brown a bit more.
- Bake at 425 degrees Fahrenheit for 10 minutes on the top rack. Turn the oven to a high broil for 3 minutes. Flip them over and cook for an additional 4 minutes at 425 again. Return the temperature to a high broil and broil for the last 3 minutes.
- Remove from the oven and serve with honey mustard sauce.
Honey Mustard Sauce
- In a small bowl, stir together the mayo, mustards, honey, and garlic powder. Taste for and add salt and pepper to preference.
- Store in an airtight container in the refrigerator for up to one 1 week.
Notes
Original Recipe: https://themovementmenu.com/crispy-gluten-free-chicken-strips/