Friday, April 4, 2014

Baked Breaded Chicken Tenders Gluten Free Dairy Free

Last night, my husband made dinner. He saw these Southern Homestyle Corn Flake Crumbs with a "gluten free" label at the store and he noticed they were dairy free. He bought a can and then he proceeded to made us a batch of chicken tenders. The result? The kids loved it. We are not a "chicken nugget" or "chicken tender" eating crew, normally, so I wasn't sure what the kids would think of this, but they both enjoyed it. I was pleased to know that this was a healthier version of a very American favorite food, as it's baked (not fried) and my husband altered it by omitting added fat. Where the original recipe would call for 2 tablespoons of butter (or oil), we did not use it, nor was it needed for a good end product.
The method:
  • He sliced the chicken breasts and dredged them in a hand beaten egg
  • He then rolled them in 1 cup of Corn Flake Crumbs
  • Next, he laid them into a ceramic baking dish and seasoned them with salt and pepper
  • Baked at 350 until chicken registered done with meat thermometer (this took approximately 45 minutes - 1 hour)
We dipped these in gluten free dairy free barbeque sauce and honey mustard and we enjoyed our American meal. My husband and I both agreed this is a must try on fish, served with fresh lemon. That will be our next use of the Corn Flake Crumbs. Also, I can't help but to imagine that you could create your own cornflake crumble pretty easily, if you have the ingredients on hand, but this is a bit of a corn meal texture, so there may be more to it than just crumbling up the flakes.

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