Friday, June 12, 2015
Parmesan Chicken Breast Tenders
1/2 cup gluten free flour
1/4 cup Parmesan cheese, finely chopped
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup buttermilk
1 large egg, lightly beaten
10-12 chicken breast tenders (about 1 1/2 lbs.)
1/4 cup canola oil
Preheat oven to 425 degrees. Combine flour, cheese, garlic powder, onion powder, pepper and salt in a medium shallow dish. Combine buttermilk and egg in another shallow dish. Warm oil in a non-stick skillet over medium-high heat. Dip chicken tenders in buttermilk mixture and then dredge in flour mix. Add chicken pieces to the oil and cook about 3 minutes on each side or until brown. Don't allow them to touch while cooking. Spray a large baking dish, cookie sheet with edges works great, with non-stick spray. Add browned chicken pieces not allowing them to touch. Bake about 5 minutes or until chicken is done.
Martha: Finally I've found a recipe for fried chicken that is actually crispy and delicious. And it has so many possibilities for changes in flavor. You can add seasonings like oregano for a totally different taste. This chicken is well worth making!