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coconut chicken, gluten-free breading, chicken tenders, gluten-free chicken nuggets

Chicken Tenders with Cornmeal or Coconut Breading

Cornmeal breading adapted from Southern Living; Coconut breading by Shirley Braden

Ingredients

For Cornmeal Breading

For Coconut Breading

Instructions

  1. Mix together either the cornmeal breading ingredients or the coconut breading ingredients (or both, separately) and pour into a shallow bowl.
  2. Coat wet chicken tenders with breading mix and fry on medium to medium-high about 8 - 10 minutes on each side..

Notes

*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/