You might wonder why you would make chicken tenders (or fingers) from scratch, particularly when there are so many readily available, easier, frozen options. But as always, I'm asking you totrust me. This does involve a bit more work but knowing the wholesome ingredients you're using will nourish you and your kids far more than any fast-food version will. And they're just as crispy!
In bold and highlighted you'll see substitutions for a gluten-free version of these beauties.
4 T vegetable oil (avocado oil, organic canola oil, or other high heat oil)
1 t sea salt
1 t oregano
2 C organic bread crumbs, 2 C corn grits
500 g chicken breast (about one pound), cut in strips and then half
1/2 C spelt flour, white or brown rice flour
1-2 eggs, beaten
1. Heat oil in a small skillet over medium to high heat.
2. Season bread crumbs or corn grits with salt and oregano.
3. Dredge the chicken first in the flour, then dip in the beaten eggs, then coat in breadcrumbs or corn grits
4. Fry chicken tenders until golden brown on each side (about 3-5 minutes on the first side and 2-3 minutes on the second side)
5. Remove from pan when golden brown and crispy and let rest on a paper towel.
6. These can be served immediately or cold for the lunch box with a side of cukes ;) (Sidenote: you will get popular with this one, also.)
P.S. This is a great one to double up on and freeze! Next week's lunch is sorted...well, one day is anyway ;)