Extra Crispy Gluten-Free Chicken Tenders (Baked)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Step 2

In a small food processor, pulse the cornflakes with the salt and paprika until finely ground. Remove to a shallow bowl.

Step 3

In a second shallow bowl, beat the eggs until smooth.

Step 4

In a large mixing bowl, combine the Dijon and chicken. Toss until well coated.

Step 5

Working one by one, dredge the chicken in the cornflake mixture, shaking off any excess. Dip the tenders in the egg and return them to the cornflakes, pressing down until fully coated. Arrange the tenders in an even layer on the baking sheet.

Step 6

Bake in the oven until golden and crispy, 15 to 20 minutes. Allow to cool slightly on the tray, then serve alongside ketchup, mustard or mayo.

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