Wednesday, February 6, 2013

Homemade Crispy Chicken Tenders

My little helper
It feels like I haven't posted anything in a while, I guess I have just been preoccupied with other things. But, I'm back!

Because I have been busy, like a lot of other times I have been looking for quick meals. We usually have a chicken nuggets or tenders a couple times a month and finding ones that are gluten free (and reasonable priced) isn't always the easiest. So, I decided to make our own. These are so easy to make, you can make ahead and freeze, make the night before or like me prepare them in the morning before work. (All the picture were taken via my phone and the ones of the tenders themselves were taken by my if they aren't the best quality, I'm sorry.)

So here it is:

Gluten Free Crispy Chicken Tenders

1 pound chicken tenders
3 cups corn Chex cereal
2 cups regular potato chips (any flavor would work to, and probably be quite good)
1 tsp paprika
1/8 tsp pepper
4 eggs
1/2 cup mayonnaise
1/4 cup Dijon mustard
Salt and pepper

Combine Chex cereal, potato chips, paprika and pepper in a food processor, pulse until a desired consistency. (My son did about 4 good pulses.) If you don't have a food processor, combine in a large plastic bag and smash. Set aside, can be made well in advance if kept in a sealed container. (Save any left over crumb for later use.)

In a large bowl, whisk together the eggs, mayonnaise and mustard. Place all the tenders in the egg mixture, season with salt and pepper and toss to coat, if you have time let sit for about an hour in the refrigerator.

Place about half of the crumb mixture on to a large plate, a pie pan would work great. And take one tender out and cover in the crumb mixture then placing it on a greased cookie sheet. Repeat until all the tenders are coated.
Cooked (not much changed, a little more golden)

Bake at 425 degrees for about 15-20 minutes, turning half way through.  (I drizzled a little honey on mine...Yum!)

To make ahead and freeze; prepare all the way through but line your cookie sheet with foil. Once all the tenders are laid out, place the whole cookie sheet in the freezer for about an hour. Remove from the freezer and place the tenders in a large zip top bag, return to the freezer. When ready to bake place frozen tenders on a greased cookie sheet, bake at 425 degrees for 30 mins or so depending on your oven.

SO Easy! Enjoy!