Beat eggs with a fork in a medium bowl. Combine bread crumbs and Aleia's coat & crunch in a separate bowl.
You can have crispy chicken tenders without the gluten thanks to this easy gluten-free recipe!
Servings and Ingredients
|2 Hy-Vee large eggs|
|¾ c. Aleia's original panko bread crumbs|
|½ (4.5-oz.) pkg. Aleia's extra crispy coat & crunch|
|⅓ c. Hy-Vee corn starch|
|1 tsp. Hy-Vee black pepper|
|1 lbs. Hy-Vee True chicken breast tneders|
|Hy-Vee canola oil, for frying|
|Fresh Italian parsley, chopped; for garnish|
|Desired dipping sauce(s), for serving|
Things To Grab
- 2 medium bowls
- Large skillet
- Meat thermometer
Place corn starch and black pepper in the shaker bag from Aleia's coat & crunch package.
Coat tenders, 2 at a time, in corn starch mixture. Then dip chicken tenders in egg; shake off excess. Coat with panko mixture. Cover and refrigerate at least 30 minutes.
Heat canola oil in large skillet over medium-high heat to 375 degrees. Cook chicken tenders in batches for 4 to 6 minutes or until chicken reaches 165 degrees, turning halfway through. Drain on paper towels. Garnish with chopped Italian parsley, if desired. Serve with desired dipping sauce.
Hyvee Culinary Expert TipNutrition facts cannot be accurately calculated for fried foods.
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