CATEGORIES
Chicken

Gluten-Free Baked Chicken Fingers

Prep:
15 m
Cook:
30 m
Ready in:
45 m
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Great and healthy chicken tender recipe for gluten-intolerant foodies, regardless of their age
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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
  1. While preheating oven to 425°F/220°C/Gas Mark 7, brush a baking sheet with olive oil and coat the chicken.
  2. Place crumbled corn chips onto a plate, mix with pepper and 1 1/2 tsp. salt.
  3. Pour beaten eggs into another shallow bowl.
  4. 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.
  5. Bake for 20 minutes or until well-done and golden on the outside.
  6. While the chicken is baking, through together the sauce: whisk mayo with honey, mustard, 1/4 tsp. salt, and lemon juice.
  7. Serve chicken fingers hot, with the sauce.
  8. Note: the mayo-mustard sauce is optional. You can serve the chicken fingers with any dip you like.
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