My husband has always been a big fan of the deep-fried, breaded chicken tenders while I didn’t find them that appetizing. They always seemed so tough and stringy to me. These chicken tenders are as far away from that as you can get; delicious and healthy!
Place 1 1/2 pounds of chicken tenders in a bowl and cover with your favorite milk. Let sit while you make the breading. Preheat oven to 400 degrees if using a conventional oven. My Cuisinart convection/air fry oven does a beautiful job making these crispy while keeping them fat free. And they came out so tender, juicy, while remaining crunchy on the outside.
Mix
- 1/3 cup ground golden flax
- 1/4 cup gluten-free bread crumbs (make sure they don’t have any sugar in them)
- 2 tablespoons of chia seeds
- Salt, pepper and garlic powder to taste (I used approximately a 1/4 teaspoon of each)
Prepare an 8×10″ or 9×11″ baking dish by spraying with a non-stick spray.
Dip each chicken tender into the coating mix and place in the prepared pan. Bake for 15-18 minutes until chicken feels firm when pressed and coating is a golden brown. In my Cuisinart, I air fried them for 6-7 minutes and then turned them over for another 6 or 7 minutes.
Serve with your favorite dipping sauce; honey mustard or marinara.
Honey mustard dipping sauce: whisk together 1/4 cup of your favorite mustard with 3 tablespoons of honey (or agave or coconut nectar).
cookingwithoutallergens 