Gluten Free Baked Buffalo Tenders

*Originally posted May 23, 2013

It’s not football season (sadly), but I since had some extra blue cheese lying around and I decided to make home made blue cheese dressing.  But, I cannot have the dressing lying around without some sort of buffalo product. Oh, and the blue cheese was made with goat’s milk.  It brought it to a whole new level. These tenders were very easy to make and will be a regular part of the 2013-2014 Patriot’s season.
  • 2 tablespoons all-purpose gluten-free flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 large egg whites, lightly beaten
  • 1 1/2 cups gluten-free breadcrumbs (grind a slice of GF bread)
  • 1 lb chicken breast, cut into 1/2-inch-thick strips
  • cooking spray
  • Frank’s Buffalo Sauce (or sauce of your choice)
  • Blue Cheese Dressing (My recipe here)

Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk.

Place egg whites in a shallow dish.

Place bread crumbs in a shallow dish.

Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and crumbs.

Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once. Remove from oven and drizzle with desired amount of buffalo sauce.

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