These simple chicken tenders taste ‘fried’ but are a delicious baked, gluten-free version. Serves 4.

 

INGREDIENTS:

1 pack organic chicken breasts, cut into tenders
½ cup buttermilk (sub almond milk)
2 cups of cornflakes
1 tsp garlic powder
1 tsp onion powder
¼ tsp smoked paprika
½ tsp JF Spicy Salt
2 eggs, lightly beaten

PROCESS

Preheat the oven to 425º. Place the chicken tenders in a bowl and pour the buttermilk over. Sprinkle with JF Spicy Salt and let sit for 20 minutes. Crush the cornflakes carefully in a plastic bag. Place crushed cornflakes in a bowl and add the garlic powder, onion powder, smoked paprika, and JF Spicy Salt to the crushed cornflakes. This is the chicken tender coating. Add 2 eggs, lightly beaten to the chicken and buttermilk mixture. Individually coat the chicken tenders in the cornflake mixture. Place on a baking sheet leaving ½ an inch between each tender. Bake in a convection oven for 15 minutes. These are best eaten right away.