Grain-Free Dairy-Free Baked Chicken Tenders


  • 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


  1. Preheat the oven to 350 and spray a large cookie sheet with olive oil or cooking spray.
  2. 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.)
  3. 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).
  4. Place the chicken tenders onto the cookie sheet and bake for about 25 minutes until golden brown and cooked through.

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