5 cups gluten free Corn Chex
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon finely ground pepper
1/2 teaspoon salt
4 chicken breasts cut up into 3 chicken tender pieces each (or cut in half and flattened into 8 pieces for breaded chicken cutlets)
2 tablespoons cornstarch or tapioca starch-optional
Easy way: Put all dry ingredients into blender or cuisinart. Process until finely ground. Pour cereal crumbs into bowl. Cut chicken breasts into tender size pieces (about 4 inches by 1 inch.) Dredge chicken tenders in cereal crumbs. Place on baking sheet and bake in 350 degree oven for 20 minutes or until chicken is no longer pink.
Extra credit: To tenderize chicken, after cutting up chicken pieces before breading them, coat them with a two tablespoons of cornstarch or tapioca flour and let sit for an hour to overnight to tenderize chicken. Then add 1 egg white to chicken pieces and stir together until chicken is coated with egg whites. Let sit 5-20 minutes. Add egg yolk. Finally dredge chicken in cereal crumbs and bake in 350 degree oven for 20 minutes or until chicken is no longer pink. Or fry in 3 Tablespoons of oil over medium heat for 5 minutes per side.