Sunday, March 27, 2011

homemade chicken tenders

So tonight was my first attempt at gluten free "breading" -- chicken tenders. We went to Buffalo Wild Wings (really boring and expensive if you can't eat gluten) so I had a craving for real chicken tenders, not the lame ones they served me without anything on them.
So while I am not ready to call these a complete success just yet, they are certainly something I am going to make again and again, with different variations. It takes a few steps, but almost none of the steps take that much time.

slightly frozen chicken breast (defrosted maybe 75%)
a little milk (optional)
an egg
a little oil, no more than 1 T (olive, vegetable, canola, whatever)
some kind of flour (obviously, if you want gluten free, use a gf flour. I used rice.)
Almond meal (or crushed corn chips or potato chips or bread crumbs or panko)
salt, pepper
other seasonings as desired

1. Preheat the oven to 425. Grease or line a cookie sheet. (Really, do this now.)
2. Cut the mostly thawed chicken into nugget or tender sized pieces. I say smaller is easier, since you can be more precise with them, but it's up to you. The key is to make the pieces fairly thin.
3. Put milk, flour and breading into 3 separate bowls. Beat the egg with a little oil in a 4th bowl. Add salt, pepper, seasonings to the breading.
4. Now to bread: each piece of chicken goes through 4 steps

  • dip in milk (optional but I prefer it)
  • dredge in flour, coating the whole piece
  • dredge in the egg mixture, again coating the whole thing
  • roll in breading/almond meal until completely covered. 
Then put each breaded piece onto your cookie sheet. Bake for about 10 minutes, then flip and bake 5 more. Less time if your pieces are very small (maybe 1x1 inch?). 

Dip in your favorite sauce! noms. 

Fun twists: 
add some parmesan cheese to the breading
add some chipotle seasoning to the breading
make a homemade dipping sauce
use these in a chicken parm recipe or a chicken sandwich

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