Crispy Baked Chicken Tenders (Wheat-Free)

Instructions

1. 1Preheat your oven to about 205°C (200°C). On a clean cutting board, cut the about 450 g of chicken breasts lengthwise into strips approximately 2.54 cm wide and 7.62-10.16 cm long.
2. 2Place the 1 1/2 cups of gluten-free crackers into a food processor and pulse until fine crumbs form, or place them in a sturdy plastic bag and crush them with a rolling pin until they are fine crumbs.
3. 3In a shallow dish, combine the crushed 1 1/2 cups of gluten-free cracker crumbs, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir them together until well mixed.
4. 4In a second shallow dish, crack the 1 egg and whisk it thoroughly until the yolk and white are fully combined.
5. 5Dip each chicken strip into the whisked egg, allowing any excess to drip off. Then, transfer the chicken strip to the cracker crumb mixture, pressing firmly on all sides to ensure the crumbs adhere well. Place the breaded chicken strip onto a large baking sheet lined with parchment paper.
6. 6Once all chicken strips are breaded and on the baking sheet, drizzle the 1 tablespoon of olive oil evenly over them. Bake for 18 to 20 minutes in the preheated oven, or until the coating is golden brown and crispy, and the chicken reaches an internal temperature of 74°C when measured with a meat thermometer.

Substitutions

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