I am asked all the time what I use for gluten free products...well that is a loaded question because I use many different product for different things. But that goes with anything. My favorite brands are Nature's Path Instant Oatmeal, Red Mill anything, King Arthur anything, Barilla and Tinkyada pasta and Ian's and Aleia's bread crumbs. I don't eat pasta a lot but when I do I use these brands...there are fillers in these products like corn and such and should be used in moderation.
Last night I made my homemade chicken tenders. Now you can buy gluten free tenders but they are filled with fillers. It doesn't take long to do this...you have all the control of the ingredients.
2 lbs. Chicken tenders
1 cup King Arthur Flour 1 to 1 flour ( I also like to use Chickpea flour for this), seasoned with salt, pepper, cayenne, parsley, onion powder, garlic powder and paprika
2 eggs whisked, seasoned with salt and pepper and 1 heaping tablespoon of Dijon mustard.
2 cups Aleia's plain bread crumbs seasoned with salt and pepper, cayenne, paprika, garlic and onion powder and Nooch (fancy nutritional yeast), parsley
Now I know I didn't put how much I used of each spice...I want to say at least a palmful, when I do stuff like this I throw in a little bit of this and a little bit of that.
Heating my cast iron skillet I use about a 1/4 cup of Evoo or grapeseed oil, fry the tenders until brown on each side. Then I finish in the oven at 425 degree for 15 minutes.
We love these....so worth the effort!
Stacie A. Zamperini M.Ed.