Organizing the Breading Station<\/strong><\/p>\n<\/p>\n
To organize the breading station, start with the flour on the left. Place the flaxseed mixture in the middle, followed by the crushed potato chips on the right.<\/p>\n
With left hand, dredge a chicken strip in seasoned flour. Using the same hand, drop chicken in flaxseed mixture. With right hand, completely coat chicken strip in the liquid. Lift and let excess liquid drip off. Transfer chicken to the container of crumbs. Then use your right hand to carefully coat all sides of the chicken with chips, pressing them lightly onto the chicken to help them stick. Use your right hand to transfer the chicken strip to the prepared baking sheet. Repeat with remaining chicken.<\/p>\n
Clean fingers! It’s an extra step, but you can use tongs to transfer the chicken from the flaxseed mixture to the crumbs. It’s very important that your left hand stays dry, so that you don’t create any lumps in the flour.<\/p>\n
Place in the oven and bake for about 10-15 minutes, until chicken is cooked to an internal temperature of 165\u00b0F. If you don’t have a wire rack, flip tenders half way through baking.<\/p>\n
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Serve with honey mustard and\/or your favorite barbecue sauce.<\/p>\n
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Make Mine Veggie<\/strong><\/p>\nFor a plant-based version, make these tenders portobello. Check out our first post, Crispy Baked Portobello Strips!<\/a><\/p>\nChef Joel’s Tip<\/strong><\/p>\nButterflying is the technique used in cutting our tenders. Cutting meat this way creates a uniform thickness throughout a piece of meat, so that it will cook more quickly and evenly.<\/p>\n
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