Great and healthy chicken tender recipe for gluten-intolerant foodies, regardless of their age
INGREDIENTS
Servings: 6
Corn chips
6 cups, crumbled
Extra virgin olive oil
2 tbsp.
Salt
1 ½ tsp. + ¼ tsp., divided
Pepper
½ tsp.
Eggs
3, beaten
Chicken tenders
1 ½ lb.
Mayo
½ cup
Honey
2 tbsp.
Dijon mustard
2 tbsp.
Fresh lemon juice
1 tbsp.
DIRECTIONS
- While preheating oven to 425°F/220°C/Gas Mark 7, brush a baking sheet with olive oil and coat the chicken.
- Place crumbled corn chips onto a plate, mix with pepper and 1 1/2 tsp. salt.
- Pour beaten eggs into another shallow bowl.
- One by one, dip chicken tenders into corn crumbles, coat on all sides, then coat in beaten eggs, then again in corn crumbles, finally, place on the baking sheet.
- Bake for 20 minutes or until well-done and golden on the outside.
- While the chicken is baking, through together the sauce: whisk mayo with honey, mustard, 1/4 tsp. salt, and lemon juice.
- Serve chicken fingers hot, with the sauce.
- Note: the mayo-mustard sauce is optional. You can serve the chicken fingers with any dip you like.
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