Gluten Free Oven Fried Chicken Tenders

 The first "home-cooked" meal Austin asked for when he returned from

Germany was gluten free fried chicken.

Later he asked me for the recipe. He cooked a lot of his gluten free meals in Germany.  

I suggested we make the chicken tenders together so he could learn how to make them.

We went to the grocery store and purchased chicken tenders and veggies.

He sautéed zucchini, squash and mushrooms.

 

The Betty Crocker Recipe follows:

 

3/4 cup gluten free Bisquick mix

1/2 cup grated Parmesean cheese

1 tsp. paprika

1/2 tsp. salt or garlic salt (we use garlic salt)

3 boneless skinless chicken breasts ( we use1 lb. chicken tenders)

2 eggs, slightly beaten

3 Tbsp. butter or margarine (I never use margarine)

 

1.  Heat oven to 450 degrees F. Line cookie sheet with foil; spray with GF cooking spray.

2.  Stir Bisquick mix, cheese, paprika, and salt in a shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet.  Drizzle butter over chicken.

3.    Bake 12 to 14 minutes turning after 6 minutes, until no longer pink in the center.

Note: The chicken in the pan above is a doubled recipe using 2 lbs. of chicken tenders

and nearly a stick of butter.

Austin and I use food quality disposable gloves and dip by hand.

 

**Our 94 year old neighbor loves these, therefore every time I make them we take some to her.