Cornmeal breading adapted from Southern Living; Coconut breading by Shirley Braden
*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). It’s a very economical mix that works well in most recipes. No refrigeration is needed.The coconut I used was actually sweetened. (It was left over from making Linda’s wonderful Coconut Cashew Clove Cookies.) So I was worried that these tenders might be too sweet, but the chicken taste itself and the chili powder I added offset the sweetness by just the right amount.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/chicken-tenders/