Ingredients
2 lbs. chicken tenders
Coarse salt & fresh ground black pepper
1 c. all-purpose gluten free flour
3 eggs
Splash of milk or substitute
2 c. EREWHON® - Organic Corn Flakes Cereal
1 c. Gluten Free Breadcrumbs
1 Tbs. sweet paprika
1 Tbs. poultry seasoning
2 Tbs. McCormick Montreal Steak Grill Mates Grinders
1/4 c. vegetable oil
Directions
Preheat oven to 400°F. Place gluten free flour and salt and pepper in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. (Serves: 6)
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