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Allergen-Free Chicken Tenders
Makes 4 Servings
A go-to-recipe that is always a favorite with my kids. I return to this one over and over again.
- large bowl
- liquid measuring cups
- dry measuring cups
- measuring spoons
- 3 shallow bowls or plates
- small whisk
- large sauté pan or dutch oven
- serving platter or dish
- paper towel
- 1 lb chicken tenders
- 1 1/2 cups rice milk
- 1 Tablespoon lemon juice
- 1 cup cornstarch or tapioca starch
- 3 Tablespoons rice milk
- 6 Tablespoons olive oil
- 1 cup Gluten-Free bread crumbs (I use Glutino) w/ extra 1/2 cup as necessary
- salt and pepper
- 3 cups canola oil
- 1 lemon
Combine chicken tenders with 1 ½ cups rice milk and lemon juice, being sure tenders are completely submerged. Refrigerate for two hours.
Pour out cornstarch onto a plate or wide shallow dish.
Pour the 3 Tablespoons rice milk into a second wide shallow dish. Add the olive oil, 1 tablespoon at a time, whisking well after each addition, until creamy and beginning to thicken.
Pour out breadcrumbs onto a third plate or wide shallow dish. Add salt and pepper and toss well.
Working quickly, remove a tender from the rice milk, roll in the cornstarch, turn in the rice milk/olive oil mixture, then coat with the bread crumbs. Se on a clean plate or platter.
Repeat with remaining tenders. You may have to wash your hands a couple times during this process if the starch clumps up on them. Do the dipping assembly line style, with left hand for wet, right for dry.
Heat canola oil in a medium-sized deep sauté pan, or dutch oven, over medium-high heat, until really hot, but not smoking. It should be rippling. Drop a tiny piece of breading in to see if it sizzles.
Cook tenders, in two or three batches, being sure not to overcrowd the pan, until deeply golden, about 3 minutes per side, 6-7 minutes total. Remove from pan with tongs, and place on serving platter lined with paper towel. Squeeze with a little lemon juice (and sprinkle with a little sea salt) Serve hot, with ketchup and fries! Yum!