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Crunchy Five Spice Chicken Tenders (GF)

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Do you like gluten free bread? 

Luckily, I’ve never been a big bread eater, even before I was diagnosed with Celiac, so I don’t often yearn for real wheat bread like many other celiacs do. I do use sandwich bread every once in a while for a tuna melt or occasional grilled cheese sandwich so I usually keep a loaf of GF sandwich bread around. I have a favorite brand (currently it’s UDI’s multigrain), but I tend to try new varieties when I have the opportunity. Sometimes, I love the new bread and other times I hate it. If you’ve been GF for very long I’m sure you’ve had a similar experience. 

This recipe utilizes one loaf I had sitting in the freezer which was particularly bad.  Have you ever had a slice crumble into bits as you tried to spread butter or mayo on it? That was what happened with this bread. Not great results for a sandwich but it was perfect for breadcrumbs! This chicken coating uses a few slices of the crumbly GF sandwich bread combined with the finer store bought breadcrumbs. The result is a really crispy outer coating on the chicken!

A hint of five spice powder gives it a unique, but not overpowering flavor. If you don’t have five spice in your pantry check the spice aisle at your local grocery store, or an Asian market. I like to serve this slightly sweet chicken with something spicy, for contrast. Pictured, are these stir fried snap peas from Kalyn’s Kitchen. We devour these; they are delicious! 

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As far as preparation goes, this recipe is fairly simple. I marinate my chicken overnight, but you could certainly do it for less time. Or, prepare the marinade, coat each piece of chicken in the marinade, then in the crispy coating mixture. Once you’ve done the breading just stick the chicken in the oven and wait for it to cook through. Your kitchen will smell great while this is cooking, too!

 

Crunchy Five Spice Chicken Tenders

 

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Ingredients (serves 2 hungry adults)

  • 2 chicken breasts cut into strips or 4-6 chicken tenderloins
  • 1/2c milk
  • 1 tbs + 1 tsp five spice powder (divided)
  • 1 tbs soy sauce (I use Bragg’s Amino Acids)
  • 1c crumbled GF bread (about 3 slices)
  • 1/3c store bought GF breadcrumbs
  • cooking spray/olive oil

Cooking Directions

  1. Prepare marinade by combing milk, soy sauce, and 1 tbs of the five spice powder.
  2. Combine chicken strips and marinade and refrigerate overnight.
  3. Prepare crispy coating by combining crumbled GF bread slices, store bought GF breadcrumbs, and 1 tsp five spice powder.
  4. Dip each piece of marinated chicken into the coating mixture and cover completely with breadcrumbs. Place finished pieces in a prepared (I sprayed with olive oil) glass baking dish. If you have coating left, spread it out on top of each piece of chicken.
  5. Bake at 400°F until cooked through, about 25-30 minutes.

Serve with stir fried vegetables of your choice and rice or quinoa.

 

 

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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

2 responses »

  1. Pingback: Favorites Recipes of 2013 | Tastefully Gluten Free

  2. Pingback: Stir Fry Style Carrot Noodles & Rice | Tastefully Gluten Free

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