Crunchy Gluten-Free Chicken Tenders
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon black pepper
- 3 cups vegetable oil
- 1 pound chicken tenderloins
- 2 cups gluten-free rice chex cereal
- 1 cup amy's gluten-free mix or store-bought gluten-free flour
Preparation Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan. In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs. Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying. One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time. Serve with mashed potatoes and green beans. From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan. In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs. Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying. One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time. Serve with mashed potatoes and green beans. From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
