I must admit chicken tenders have never been in my regular dinner rotation, for a couple of reasons. When the kids were young, it was a treat to go to a restaurant, made even more special when ordering something that we normally didn’t cook at home. Back then anything to get the kids excited about food, and behave in a restaurant was a win-win for all of us.
Last week knowing we had a hectic few days ahead of us, I found myself in the grocery store searching for something quick, easy and filling for dinner. I wandered the store a few times, looking for that elusive dinner item. Then, I spied the chicken tenders, the perfect size – ready to be tossed in a flour mixture, dragged through beaten egg (or coconut cream if you are dairy free) then pressed into gluten free panko and coconut to make them perfectly crispy – even though they are baked and not fried.
With a nice dipping sauce and salad on the side, dinner solved! Well, for today at least …..
- 4 5 tablespoons unsalted butter or coconut oil
- 12 boneless skinless chicken tenders or 4 chicken breasts cut into strips
- 2/3 cup corn masa flour or 1/3 cup coconut flour + 1/3 cup potato or tapioca starch
- 2 teaspoons sea salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 large eggs beaten or 1 15 oz can of coconut cream
- 1/3 gluten free panko
- 1/2 shredded sweetened coconut
- 1/2 cup unsweetened coconut
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Dipping Sauce
- 1/4 cup mayonnaise or vegan replacement
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 Tbsp white vine vinegar
- 1/2 tsp cayenne pepper (optional)