Easy Gluten Free Chicken Tenders Recipe

Make the bouillon powder: in a small bowl, place all of the ingredients and whisk to combine well

Set the bowl aside

Trim the chicken breasts of any fat or gristle

Cut the chicken into strips about 4” long x 3/4” wide x 1/4” thick

Set the chicken aside

In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend, and whisk until very well-combined

Add the rice flour and whisk until very well-combined again; the batter will be thick

Using the tines of a fork, add all of the prepared chicken strips to the batter

Toss to coat all sides of each piece of chicken in the batter

At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours

Preheat your oven to 375°F

Line a large rimmed baking sheet with parchment paper and set it aside

Place 2 cups of gluten free bread crumbs in a medium-size bowl

Using a fork, add about 1/3 of the battered chicken strips to the bowl at a time

Toss to coat all sides of each piece of chicken fully in the bread crumbs

Press the chicken pieces gently to help the crumbs adhere to the batter, adding more bread crumbs as necessary to coat all the chicken

Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet, placing them close together without overlapping

Spray the tops of the chicken strips liberally with cooking oil spray

Place the baking sheet in the center of the preheated oven and bake until the chicken strips are golden brown all over

Test the thickest pieces of chicken with an instant read thermometer; they should read at least 165°F (but will likely be closer to 185°F)

Serve immediately with your favorite dipping sauce