Grain-Free Dairy-Free Baked Chicken Tenders
- Yield: 7 1x
Ingredients
Scale
- 2 cups crispy rice cereal, pulsed in the food processor (so it’s chopped but not a flour)
- 1 cup brown rice flour
- 1 teaspoon oregano
- 1/2 teaspoon garlic
- 1/2 teaspoon smoked paprika
- 2 eggs
- 1 lb boneless, skinless chicken tenders
Instructions
- Preheat the oven to 350 and spray a large cookie sheet with olive oil or cooking spray.
- Make an egg bath for the tenders: 2 eggs with 1 tablespoon of water. Whisk. Combine all of the coating ingredients in a separate bowl (the chopped cereal, brown rice flour, oregano, garlic and paprika. Season well with salt and pepper.)
- Season the chicken tenders well with salt and pepper. One at a time, dip the tender into the egg bath and then press into the coating mixture. Do it again so it’s extra crispy (egg bath, then coating).
- Place the chicken tenders onto the cookie sheet and bake for about 25 minutes until golden brown and cooked through.