Thursday, September 15, 2011

Gluten Free Corn Chex Crispy Chicken Tenders

Making homemade chicken tenders is actually pretty easy if you have a good recipe. The secret to this recipe is tenderizing the chicken with cornstarch or tapioca starch and egg white.

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
1 egg-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.


GFCF Mother said...

These look really tasty!! I am going to put them in my future cooking plans. I have been cooking GFCF for a year and just decided to start blogging my favorite recipes. Once I get a chance to make these would you be okay with me putting a link back to your recipe?
C Flores

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Kayla said...

I was quick google-ing a way to bread Cod GF and I'm trying this as inspiration! We'll know in about 30 mins how it turns out!

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