Thursday, January 29, 2015
I love chicken tenders. A little bit of ranch, a little bit of bbq, some fries (or mashed potatoes) and I'm in food heaven. Since having to go gluten-free though, it's rare to find them on a menu out at restaurants. So I've done a little experimenting of my own in the kitchen. They turned out particularly well last time, so I thought I'd share!
Buying gluten-free breadcrumbs can get expensive quickly. And I don't know about you, but I don't bread enough to go through one of those packages. I had some Udi's bread that was going stale (#classy), so I baked a few pieces at 350 degrees until the bread was almost crisp. I then put the bread in a food processor with a little (gf) flour, garlic, paprika, and pepper. When the ingredients were well mixed, I made sure to fully cover each chicken tender with the mixture and put them in the oven (on a greased cookie sheet) to bake.
We made some sweet potato fries, threw together a salad and called the meal complete.
This one is going in the recipe books.