Who doesn’t love a good chicken tender? Jon has been begging for me to make chicken fingers lately and for some reason I have been delaying. I think it was because I had visions of a huge mess, though it really wasn’t as bad as I thought. I was baking with Toosie’s gluten-free all purpose flour and saw a recipe for chicken tenders on the back of the box, so I decided to take the plunge.
The ingredients can be counted on one hand, which makes me a happy girl! I love simple products.
Whole grain brown rice flour, potato starch, tapioca starch and xanthan gum.
What I like about this flour mix is that it contains the xanthan gum, but not the leavening agents, making it very easy to use in your own recipes that call for non-gluten-free flour.
The recipe on the back is very simple, however I need to find a better way to dip the tenders other than using my hands, as they looked like they were ready to be tossed into the pan & cooked along with the chicken. Perhaps tongs would have been a better option. Hindsight.
*Recipe courtesy of Toosie’s Gluten-Free All Purpose Flour box
1 lb. of chicken cut into strips/tenders
3/4 cup Toosie’s All Purpose Gluten-Free Flour
1 tbsp. garlic powder
1/2 tbsp. black pepper
1 tbsp. salt (I cut this to about 1/2 tbsp.)
1 tbsp. basil
1 tbsp. oregano
1/4 cup shredded parmesan (I used grated because it was all that I had on hand.)
2 eggs mixed with 2 tbsp. water
1. Mix all of the dry ingredients together in a bowl. Mix eggs & water in a separate bowl.
2. Place rinsed chicken tenders on a plate. Dredge chicken through flour, then egg, then flour again.
3. Set floured chicken in a single layer on a plate.
4. Heat 3-4 tbsp. oil in a large skillet over medium heat. Once the oil is hot, place chicken tenders in the skillet & cook 5-7 minutes per side or until cooked all the way through & they are nicely browned.
5. Remove chicken from pan & let sit on a plate that has been lined with a paper towel to absorb excess oil.
**If you choose to bake these, rather than fry them, simply bake at 350 degrees on a baking sheet that is oiled with 1 tbsp. oil for 10 min, then flip, then bake another 10-15 minutes.
The kids loved these, as did I! I was a little worried about Hannah liking them because of the amount of pepper & other seasonings, but she raved about them. I will definitely be making these again for the kids.
***The flour reviewed in this post was sent to me free of charge for review purposes . The opinions stated here are mine and have not been influenced by anyone or anything.