Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Pretzel Crusted Chicken Tenders




Source of Recipe


Donna Rollison


Recipe Introduction


From RightatHome.com - Adapted to be GFCF by Donna


List of Ingredients




16 chicken tenders, about 1 1/4 pounds
1 cup Mock Buttermilk(recipe filed under MYO)
1 teaspoon paprika
4 cups crushed Wylde Pretzels from EnerG

Recipe



Place the chicken tenders in a one-gallon Ziploc® Fresh Shield® Easy Zipper Expandable Bottom Storage Bag.

In a measuring cup or a small bowl, stir together 1 cup of mock buttermilk and the paprika and then pour the mock buttermilk mixture over the chicken in the bag.

Seal the bag and allow the chicken to marinate for 1 hour in the refrigerator.

Meanwhile, preheat the oven to 350 degrees F.

Line two baking sheets with foil and spray with nonstick cooking spray. (I use parchment paper.)

While the chicken tenders marinate, prepare the dipping sauce. (Recipe for the PB & J Dipping Sauce filed under Sauces and Condiments.)

After the chicken tenders have marinated for an hour, remove them from the marinade, allowing any excess buttermilk to drip off.

Dredge the chicken tenders in the crushed pretzels, tapping off any excess coating.

Place the chicken tenders on the prepared baking sheets and spray the chicken lightly with nonstick spray.

Bake in the oven for 20 minutes.

Serve with the peanut butter and jelly dipping sauce.

Chef's Notes: The chicken tenders can be prepared, cooked ahead of time and stored in Ziploc® Fresh Shield® Double Zipper Storage Bags in the refrigerator for up to 2 days.

To crush the pretzels, put them in the bowl of a food processor and pulse several times until they are evenly ground to the consistency of bread crumbs. Alternately, place the pretzels in a Ziploc® Fresh Shield® Double Zipper Storage Bag, zip closed and crush with a rolling pin or a large can that you roll over the pretzels.