Best Gluten Free Cajun Buffalo Chicken Tenders Recipes

GLUTEN-FREE ITALIAN CHICKEN TENDERS

Gluten-Free Italian Chicken Tenders image

I was making gluten-free Cajun Buffalo Chicken Tenders the other night and knew that they might be a bit to spicy for the kids. So I decided to make some Italian chicken tenders too. I hope you enjoy this simple and tasty dish. For those who do not have an issue with gluten all purpose flour can be used.

Provided by Chef Buggsy Mate

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup rice flour (I used Bob's Red Mill)
2 1/2 tablespoons italian seasoning (I used Zesty Italian Dressing Spice Mix by Sharon 123)
1 (2 lb) bag chicken breasts, strips
1/4 cup butter

Steps:

Preheat oven to 400 degrees.
Place butter in a 9"x13" baking dish into oven to melt.
Combine rice flour and Italian seasoning blend and stir well.
Remove baking pan from oven and tip back and forth to coat bottom of pan with butter.
Rinse chicken breast strips and while they are still damp dredge them in the seasoned flour. Make sure strips are well coated.
Arrange chicken strips in pan and place in oven.
Bake 45 minutes.

Nutrition Facts : Calories 400.4, Fat 21.9, SaturatedFat 9, Cholesterol 117.2, Sodium 162.9, Carbohydrate 15.8, Fiber 0.5, Protein 32.8

BUFFALO CHICKEN TENDERS

Buffalo Chicken Tenders image

Combining a few chicken recipes from FoodNetwork.com, and a bit of my own ingenuity, I tried this recipe tonight and liked it a lot. Hope someone enjoys it.

Provided by JKHoffman

Categories Chicken

Time 36m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces chicken tenders (12)
1/2 cup hot sauce
1/2 cup buttermilk
1 cup all-purpose flour
2 teaspoons kosher salt
2 tablespoons cajun seasoning

Steps:

Preheat deep fryer to 360 degrees.
Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
Fry for 4-6 minutes until golden, brown, and delicious.

Nutrition Facts : Calories 226.1, Fat 2.9, SaturatedFat 0.7, Cholesterol 55.7, Sodium 2039.5, Carbohydrate 25.8, Fiber 0.9, Sugar 1.9, Protein 22.4

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