Kelli's Gluten Free Kitchen

The breading and buttermilk creates a thick, flavorful coating to the chicken tenders. The breading is flavorful, but also lends itself well to dipping into ranch or BBQ sauce if desired. Kraft will always label wheat, barley, and rye if it is present in any of there products- we have always found there Ranch dressing to be GF. I had chicken breasts defrosted so I cut them into thin tenders- but you could use this breading for any type of chicken, just adjust cooking times accordingly.

Tonight, we had Oven Fried Chicken tenders with mashed potatoes, frozen corn, and irish soda bread (see previous posts for mashed potatoes and bread recipes).

GF Oven Fried Chicken

3 large chicken breasts, cut into thin tenders
2 Tbsp butter
2 1/2 cups GF All Purpose Flour (like Bob’s Red Mill)
2 tsp salt
2 tsp paprika
1/2 tsp pepper
1 cup buttermilk*

*I have never purchased buttermilk at the store- but it is so easy to make a substitute. Place 1 tsp vinegar in a one cup glass measurer and then fill to the 1 cup mark with milk. I usually make this first so it can sit for a while as I prep everything else.

Preheat oven to 375*. Melt butter in a large metal pan, in the oven. Mix together breading (dry ingredients) into a dredging bowl and make the buttermilk in a separate wide bowl.

Remove pan with melted butter. Coat each chicken piece in flour mix and then dip into the buttermilk – covering completely. Repeat dipping into flour mix again and then into buttermilk- so each piece is coated twice. Then place into the metal pan. Repeat until all chicken is coated.

Bake for 25 minutes, or until cooked through. Cooking time will vary widely due to the thickness of the chicken pieces.