Gluten Free Recipe: Crispy Chicken Tenders
This is an easy, quick gluten free recipe for any night of the week or for entertaining. Great for kids who are gluten free and miss eating chicken nuggets. This recipe serves 4 to 6 people with some left over for lunch tomorrow!
Want to dress this up for company? Serve with a mango or pineapple salsa and a green salad.
2 lbs. chicken tenders (I used a combination of breast meat and boneless thighs, cut into strips.)
1 cup unsweetened coconut milk (we like Coconut Dream)
4 cups Mesa Sunrise cereal by Nature’s Path (available at Kroger or Whole Foods)
1 tbls Cajun spice
1 tsp salt
Preheat oven to 400 degrees.
Wash chicken and dry thoroughly.
Soak chicken in coconut milk for 1/2 hour.
Put cereal in a food processor or blender and process until it is like bread crumbs. You could also put it in a Ziploc bag and smash with a rolling pin, kids love helping with this part. Add Cajun spice blend and salt to crumbs and mix thoroughly.
Roll each piece of chicken in the cereal mixture until covered completely.
Place on a cookie sheet sprayed with non-stick spray.
Bake 10 minutes. Carefully turn pieces over and bake for an additional ten minutes or until cooked through and crispy.