Crispy Chicken Tenders Recipe

Chicken strips are so delicious but how do you make your batter with no egg, dairy, or wheat? Before receiving a second allergy test we would crumble up sweet potato chips and that was delicious however almost every chip out there has sunflower and/or safflower oil which we are trying to avoid. Then we found gluten free rice Chex, and that opened up some new possibilities!

Ingredients:
2 Chicken Breast
1/4 cup Rice Milk
1/4 cup Rice Flour
1/4 tsp. Celery Salt, Paprika, Italian Seasonings, minced onion
1 1/2 cup Rice Chex

I used frozen chicken for this recipe and boiled for approx 15-20 mins until mostly cooked. Once cooked cut chicken into strips.

Place Chex in a bag and crush until all whole pieces are broken up, add seasonings and shake bag. Get out two bowls or pie pans and place flour in one and milk in the other. Dip the strips of chicken into flour evenly coat, then into milk evenly coat, dip into Chex bag and shake until the chicken is coated.

Note: It is easier to coat the chicken if you only place a couple strips in the Chex mix at a time, if you are using more than 2 chicken breast it may be easier to split the chex mix into two bags as towards the end the chex mix does not stick as well.

Bake at 400 for 15-20 mins.

I served my chicken tenders along side baked sweet potato and roasted brussel sprouts. I drizzled the brussel sprouts with olive oil and evenly coated lightly with Italian seasoning , paprika and pepper, I cooked for the same amount of time as the chicken strips.

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