Ingredients
Equipment
Method
- First things first, preheat your oven to 425 degrees F. This temperature is perfect for achieving that golden-brown crisp. While the oven heats, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Next, grab a small food processor and add the gluten-free cornflakes, paprika, and sea salt. Pulse them together until they are finely ground. This creates a flavorful coating that'll stick perfectly to the chicken. Once done, transfer the mixture to a shallow bowl.
- In a second shallow bowl, beat the eggs until smooth. This egg wash will help the cornflake coating adhere to the chicken.
- Now, in a large mixing bowl, combine the Dijon mustard with the chicken breast strips. Toss the chicken until it is well coated with the mustard. This not only adds flavor but also helps the cornflake mixture to stick.
- It’s time to bread the chicken! Working one piece at a time, dredge a chicken strip in the cornflake mixture, ensuring to shake off any excess. Next, dip the chicken into the egg wash before returning it to the cornflake coating. Press down firmly to ensure the cornflakes adhere well.
- Once all the chicken strips are coated, arrange them in a single layer on the lined baking sheet. Make sure they have some space between them to allow even cooking.
- Now it’s time to bake! Place the baking sheet in the oven and bake for about 15 to 20 minutes. Keep an eye on them during the last few minutes; you want them to be golden brown and crispy.
- Once they are done, remove them from the oven and let them cool slightly on the tray. This cooling period allows the chicken to firm up a bit more.
- Finally, serve your Extra Crispy Gluten Free Chicken Tenders with your choice of dipping sauces like ketchup, mustard, or mayo. Enjoy every bite!
Notes
When storing leftover chicken tenders, place them in an airtight container in the refrigerator. They typically last about 3 days. To reheat, pop them back in the oven to regain that crunchy texture. For meal prep, consider freezing uncooked tenders. They can be frozen for up to 2 months and baked from frozen by adding a few extra minutes to the cooking time.