Gluten-Free Spicy Baked Chicken Tenders with Secret Sauce
You can never have too many side dish recipes, so give Gluten-Free Spicy Baked Chicken Tenders with Secret Sauce a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 466 calories, 10g of protein, and 25g of fat per serving. This recipe serves 6. For $1.83 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 303 people found this recipe to be scrumptious and satisfying. If you have sour cream, fat free mayo, frank's redhot sauce, and a few other ingredients on hand, you can make it. It is brought to you by Jeanettes Healthy Living. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 37%. Try Gluten Free Baked Chicken Tenders, Lemon Pepper Baked Chicken Tenders (Gluten Free ), and Baked Spicy Chicken Tenders With Honey-Mustard Sauce for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1½ cup almond flour
4 teaspoons organic barbecue sauce
2 teaspoons Cajun seasoning
1 cup cornstarch
2 eggs
1½ pounds antibiotic-free boneless, skinless chicken breast
¼ cup Frank's Original RedHot Cayenne Pepper Sauce
1½ teaspoon Frank's Original RedHot Cayenne Pepper Sauce
½ teaspoon garlic powder
4 teaspoons honey
4 teaspoons organic ketchup
⅔ cup light mayonnaise
1 cup low-fat buttermilk
2 teaspoons paprika
3 dashes or paprika for color, optional
4 teaspoons light sour cream
Equipment:
oven
aluminum foil
baking sheet
bowl
Cooking instruction summary:
Cut chicken breast into 1" wide strips. Mix together buttermilk and hot sauce in a dish; add chicken strips, toss well, cover and refrigerate for at least 2 hours, or overnight.When ready to bake, preheat oven to 375 degrees.Place cornstarch in a dish. Break eggs into another dish and beat lightly. Mix together almond flour, Cajun seasoning, paprika and garlic powder in a third dish.Remove chicken strips from buttermilk mixture and wipe off excess liquid; lightly coat with cornstarch. Dip in egg, letting excess egg drip off; lightly coat with almond flour mixture.Place on a baking sheet that has been lined with aluminum foil and lightly oiled. Continue with rest of chicken strips. Spray tops of chicken strips with cooking spray. Bake for 20-25 minutes, until golden brown.In a small bowl, mix together mayonnaise, sour cream, honey, ketchup, barbecue sauce, hot sauce and paprika. Serve with chicken tenders.
Step by step:
1. Cut chicken breast into 1" wide strips.
2. Mix together buttermilk and hot sauce in a dish; add chicken strips, toss well, cover and refrigerate for at least 2 hours, or overnight.When ready to bake, preheat oven to 375 degrees.
3. Place cornstarch in a dish. Break eggs into another dish and beat lightly.
4. Mix together almond flour, Cajun seasoning, paprika and garlic powder in a third dish.
5. Remove chicken strips from buttermilk mixture and wipe off excess liquid; lightly coat with cornstarch. Dip in egg, letting excess egg drip off; lightly coat with almond flour mixture.
6. Place on a baking sheet that has been lined with aluminum foil and lightly oiled. Continue with rest of chicken strips. Spray tops of chicken strips with cooking spray.
7. Bake for 20-25 minutes, until golden brown.In a small bowl, mix together mayonnaise, sour cream, honey, ketchup, barbecue sauce, hot sauce and paprika.
8. Serve with chicken tenders.
Nutrition Information:
covered percent of daily need
