Ingredients
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 1/2 pounds chicken tenderloins
- 2 cups gluten-free panko breadcrumbs
- 1 tablespoon avocado oil
- 2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Cajun seasoning optional
- 1 teaspoon dried dill
- Honey-mustard sauce, or your favorite healthy dipping sauce for serving
Instructions
- Preheat your oven to 400 degrees Fahrenheit. In a mixing bowl, whisk together the eggs, almond milk, and apple cider vinegar. Submerge the chicken tenders in this mixture to marinate.
- Place the gluten-free panko breadcrumbs in a food processor and pulse until fine. Spread them on a parchment-lined baking sheet, drizzle with avocado oil, and toast in the oven for 10-12 minutes, until golden.
- Transfer the toasted breadcrumbs to a shallow dish and mix in the salt, paprika, black pepper, garlic powder, onion powder, Cajun seasoning, and dried dill until well combined.
- Set a wire rack over a baking sheet lined with parchment paper and lightly grease it. Dredge the marinated chicken tenders in the seasoned breadcrumbs, pressing to adhere.
- Arrange the breaded chicken tenders on the prepared wire rack. Bake in the preheated oven for 15-18 minutes, until the chicken is golden brown and reaches an internal temperature of 165 degrees F.
- Serve the crispy chicken tenders warm with your choice of a healthy dipping sauce such as honey-mustard sauce.