Ingredients
Scale
- 1.5 lb (700 g) chicken tenders
- 1/2 cup gluten-free flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 large eggs
- 1 tbsp water
- 1.5 cups gluten-free breadcrumbs
- 1/3 cup grated Parmesan (optional)
- 1 tsp paprika
- Cornstarch (optional, 1 tbsp per 1/2 cup flour)
Instructions
- Preheat the oven to 400°F (200°C).
- Set up a three-station assembly: place gluten-free flour seasoned with salt and pepper in one dish, beaten eggs mixed with water in the second, and seasoned gluten-free breadcrumbs in the third.
- Dredge each chicken tender in flour, then dip in egg wash, and finally coat with breadcrumbs, pressing to adhere.
- Place the breaded chicken tenders on a wire rack over a sheet pan.
- Bake for 12-15 minutes, flipping once at 8 minutes, until the internal temperature reaches 165°F (74°C).
Notes
For extra crunch, pulse gluten-free crackers or rice cereal with the breadcrumbs. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free