Chicken Tenders GF
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 oz Kirkland Perdue Chicken Breast Boneless Skinless 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 large Egg, fresh, whole, raw 1 fl oz Milk, 2%, with added nonfat milk solids, without added vit A .5 cup (1 serving) Corn Chex Cereal .5 serving Rice Chex Cereal (1 cup) 1.25 tsp MORTON Sea Salt, Fine Salt .5 tsp Pepper, black 1.5 tsp Garlic powder .5 tsp Onion powder .5 tsp Paprika
Preheat oven to 425 degrees. Grind up the cereal.
You need three shallow flat bottom dishes. In the first container, add flour. In the second bowl, whisk together milk and eggs. In the third container, combine the ground cereal with the spices.
Dip each tenderloin into flour, then egg, then coating. Transfer the chicken to the baking pan.
Bake for 10 minutes on the top rack. Turn the oven to high broil for 3 minutes. Flip over the chicken and bake for 4 minutes then broil for 3 minutes.
Serve immediately.
Serving Size: 2 pieces
You need three shallow flat bottom dishes. In the first container, add flour. In the second bowl, whisk together milk and eggs. In the third container, combine the ground cereal with the spices.
Dip each tenderloin into flour, then egg, then coating. Transfer the chicken to the baking pan.
Bake for 10 minutes on the top rack. Turn the oven to high broil for 3 minutes. Flip over the chicken and bake for 4 minutes then broil for 3 minutes.
Serve immediately.
Serving Size: 2 pieces
Nutritional Info Amount Per Serving
- Calories: 457.2
- Total Fat: 20.8 g
- Cholesterol: 284.8 mg
- Sodium: 1,976.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.3 g
- Protein: 48.9 g