Oven Baked Chicken Tenders Recipe

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As somebody who adheres to a gluten complimentary diet, there are a lot of things I miss… like the chicken tenders I used to love every bit a kid! Although many restaurants in larger metropolitan areas are starting to offer gluten free pasta and bread, gluten-free craven tenders are never something you come across on the menu. So I decided to make my own! Here is the simple recipe.

Ingredients you lot'll need for Gluten-Free Chicken tenders:

• 10 thin-sliced chicken cutlets
• two cups of tortilla chips
• 1 cup gluten gratis Bisquick (usually sold in the baking aisle, non the breakfast aisle)
• 1 cup buttermilk
• 2 large eggs
• 1 tablespoon Adobo seasoning
• 1 teaspoon paprika
• one/iv teaspoon curry powder
• 1/ii teaspoon table salt
• 1/ii teaspoon pepper

Step past step education to ready the oven-baked chicken tenders:

Preheat the oven to 450 degrees. Brainstorm by combining the eggs and buttermilk and stirring until they are well combined. Add a dash of common salt and pepper for flavoring, as this will exist your marinade.

Put the chicken cutlets in the marinade and get out it in the refrigerator for nearly a half-60 minutes while you prepare the dry out ingredients.

Using a nutrient processor, chop the tortilla chips, Bisquick, and spices until they are well-combined and have a fine crumbly texture.

Set a baking canvas lined with parchment paper and sprayed with nonstick cooking spray. Put the mixture on a plate and begin rolling the craven cutlets until they are fully covered. Press down hard so the mixture sticks, and so line the cutlets upward on the baking sheet.

How long to broil chicken tenders

You can press some of the leftover mixture on pinnacle of the cutlets… and don't worry if information technology spills onto the parchment, information technology won't be in the oven long enough for it to burn. Bake them in the 450 degrees over for 11-13 minutes or until the coating has begun to brown and the craven is no longer pinkish on the inside. The internal temperature of the chicken should be at least 165 degrees.

Now serve with a generous portion of honey mustard sauce and enjoy!

Prep Time 15 minutes

Melt Time 15 minutes

Total Time thirty minutes

Ingredients

• 10 thin-sliced chicken cutlets
• 2 cups of tortilla fries
• 1 cup gluten free Bisquick (commonly sold in the baking aisle, non the breakfast aisle)
• ane cup buttermilk
• 2 large eggs
• i tablespoon Adobo seasoning
• 1 teaspoon paprika
• 1/iv teaspoon curry powder
• 1/ii teaspoon table salt
• 1/2 teaspoon pepper

Instructions

1. Preheat the oven to 450 degrees. Begin by combining the eggs and buttermilk and stirring until they are well combined. Add a dash of common salt and pepper for flavoring, every bit this will be your marinade.
2. Put the chicken cutlets in the marinade and leave information technology in the refrigerator for about a half-hour while you prepare the dry ingredients.
3. Using a food processor, chop the tortilla fries, Bisquick, and spices until they are well-combined and take a fine crumbly texture.
4. Prepare a baking sheet lined with parchment paper and sprayed with nonstick cooking spray. Put the mixture on a plate and begin rolling the chicken cutlets until they are fully covered. Press downwardly hard then the mixture sticks, and then line the cutlets upwards on the baking sail.
5. Bake them in the 450 degrees over for 11-13 minutes or until the coating has begun to brown and the chicken is no longer pink on the inside. The internal temperature of the chicken should be at least 165 degrees.
6. At present serve with a generous portion of honey mustard sauce and enjoy!

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Source: https://www.diys.com/gluten-free-chicken-finger/

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