Old Bay Chicken Tenders (Gluten Free)
Crushed kettle chips replace breadcrumbs for a naturally gluten free crust with real crunch and a hit of Old Bay.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
Ingredients
- 1 1/2 pounds chicken tenders
- 1 bag My Dad's Chips Original, finely crushed
- 2 tablespoons Old Bay seasoning
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1/2 cup cornstarch
- Cooking spray or neutral oil
Directions
- 1Heat the oven to 425°F. Set a wire rack over a sheet pan and coat it lightly with oil.
- 2Crush the chips to a coarse crumb and toss with the Old Bay in a shallow dish.
- 3Whisk the eggs and Dijon in a second dish. Put the cornstarch in a third.
- 4Pat the tenders dry. Dredge in cornstarch, dip in the egg mixture, then press firmly into the chip crumbs on both sides.
- 5Arrange on the rack without crowding and spray the tops lightly with oil.
- 6Bake 18 to 20 minutes, flipping once, until the crust is deep golden and the chicken reaches 165°F.
- 7Rest 5 minutes and serve with honey mustard or remoulade.
