Over the past year and have searched, tested, and settled for so-so homemade chicken nuggets. A few months ago I reviewed The Sweet Magnolia Cookbook by Sherryl Woods, in it was a recipe for “Oven-Fried” Chicken Tenders. This recipe was easily convertible to gluten-free and it was amazing! My daughters ate it up and begged for more!
We make these now when we want a treat, and it doesn’t cost of a fortune!
Here it is; my notes are in italics:
“Oven-Fried” Chicken Tenders
adapted from The Sweet Magnolia Cookbook by Sherryl Woods
2 lbs chicken tenders – 2 lbs of chicken breasts, cut into strips can be used in lieu of chicken tenders
3/4 c mayonnaise – for dairy free, try using Earth Balance. Click here for more information on dairy-free mayo.
1 1/2 c finely crushed Glutino’s Original Crackers – in a pinch, cornmeal can be substituted for crackers
1 tsp garlic powder – in a pinch, onion powder works really well with this recipe
1 tsp freshly ground black pepper – pre-ground black pepper is okay
1 tsp paprika
Preheat oven to 375*. Line a baking sheet, or jelly roll pan, with nonstick aluminum foil. This does matter as just spraying the pan will not work. Spraying foil with nonstick pray will cause one side of the nuggets to turn soggy, but it will keep the nuggets from sticking in a pinch.
In a large zip-top bag, or a medium size bowl, combine the chicken strips with mayonnaise. Stir/squeeze/shake to coat each piece.
On a separate plate, combine crackers, garlic powder, pepper and paprika. Stir with a fork until well combine. Remove chicken pieces one at a time and coat them in the cracker blend. Author note: you can work 3 or 4 pieces at a time. Place on foil-lined baking pan, allowing a bit of space between each piece. Place in the center of the oven, and back for 25 minutes.