Gluten Free Tortilla Crusted Chicken Tenders!
😳Ok....this is super simple, like SUPER simple...make ahead friendly and the kids LOVE it! Successes all around! Boom, I love when a healthy, simple, plan comes together in perfection! If you've ever made my Almond Crusted Chicken Tenders, these are pretty similar! WHAT!??!?!?!??!?! Yes! Still Gluten Free Chicken Baked Tenders! But for Taco Tuesday crusted with these tortilla chips! I served these tenders with a side of fresh Guacamole, Pico de Gallo, and Mexi-Cauliflower Rice!
What you need...
2-3 chicken breasts, cut into strips (3 breasts fed our family of 6 with leftovers ;)
1/4 cup dijon mustard
1/4 cup milk, water or almond milk
1 large egg
1 1/2 cups crushed Late July Tortilla Chips (I used the tidbits from 3 bags lol)
Add dijon, milk, egg to a medium glass bowl and stir to combine. Add Chicken strips to the dijon mixture, cover and refrigerate for about 15 minutes. Mean while crush your tortilla bits into a breading, by using a freezer grade ziploc bag. I simply crushed mine with my hands!
Line a large sheet pan with foil and spray with olive oil cooking spray. Pour out your tortilla bits onto a plate (I started with half of mine and added the other half about halfway through my chicken).
Remove chicken from fridge. Working 1 piece at a time, shake off excess egg mixture, dredge chicken in tortilla bits until covered, add to foil lined pan. Work through until all chicken is done!
*Tip - I set up an assembly line for ease and to lessen the mess. So I work from right to left, marinaded chicken, tortilla bit plate, to foil lined pan.
Once all chicken is coated you can go straight to the oven or covered and refrigerate until you're ready to bake! Preheat oven to 400F, bake for 15 minutes, then using tongs, flip all the tenders and bake for 15 minutes longer! DONE!!!!!!!