Baked Chicken Tenders are juicy on the inside and crispy on the outside, made with chicken tenderloins coated in gluten free breadcrumbs and a blend of spices, ready in under 45 minutes!
Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
Set out three separate shallow bowls. In the first bowl, whisk together gluten free flour and spices. In the second bowl, whisk together the eggs and half and half. In the last bowl, add bread crumbs.
Working in batches, add a piece of chicken to the first bowl and coat in the flour, gently shaking off any excess. Then dip into the egg mixture, coating the piece entirely. Use a fork to lift the chicken out, allowing any excess to drip off. Finally, dip the chicken into the bread crumbs and turn to completely coat.
Place the chicken on the baking sheet. Repeat with the rest of the chicken pieces, leaving some space between each one. Lightly spray each piece with olive oil, until the breadcrumbs look just wet. Flip over and spray the other side.
Bake for 10-12 minutes. Carefully use tongs to flip the pieces over, and cook for an additional 10-15 minutes, or until they reach an internal temperature of 165°F and the outside looks crispy and golden brown.
Notes
Click on the time in the instructions to start a timer!Storage
Refrigerate leftover chicken tenders for 3-4 days in an airtight container. Reheat in the toaster oven for a crispy coating.
Freeze leftover chicken tenders in an airtight container for 2-3 months.
Cooking Tips
Don't forget the olive oil, or they won't be crispy!
Make these more spicy by adding red pepper flakes or additional cayenne pepper to the flour mixture, or a few dashes of hot sauce in the egg mixture.
If you don't have a regular shallow dish or shallow bowl, try using a pie plate.