A few weeks ago, my husband and I were sitting on the couch after a crazy busy week when he said, “You know what sounds good?! Chicken nuggets!” Surprisingly, I totally agreed. Something crunchy and salty sounded amazing! The only thing was… we have a zero fast-food policy in our marriage.
(Okay… there was this one time when we were visiting friends in another state when the craving struck, so we put on our hoods and went through a drive through so we could eat french fries in our car—but that was like years ago.)
Anyways, I digress. We were craving crunchy chicken nuggets and good old fashioned fry sauce. And so, I looked in our fridge and pantry, and decided to whip up some chicken breast tenders myself. That way I knew what was in them, and I felt better eating them. And, we didn’t have to hide in our car in another state worried that someone we knew might see us. J
These Rosemary Garlic Baked Chicken Tenders are incredibly easy, super fast, and totally tasty.
What You’ll Need:
- 6-8 chicken breast tenders
- 2 eggs
- 1 tablespoon water
- 2 cups GF bread crumbs (such as Ian's natural)
- 1 cup grated parmesan cheese (optional—omit if you’re DF)
- 4 fresh rosemary sprigs
- 2 cups Bob’s Red Mill Baking 1:1 GF flour (sub for all-purpose flour if you prefer)
- Cooking Spray or EVOO
- ½ teaspoon garlic powder
- ½ teaspoon sea salt or smoked sea salt
- freshly ground pepper
- Preheat the oven to 425-degrees F. Line the cookie sheet with foil. Spray with cooking spray or drizzle with extra virgin olive oil.
- In a small bowl, add the flour. In a second bowl, combine the eggs and water and whisk. In a third bowl, add the breadcrumbs, rosemary, and the parmesan cheese and mix using a fork.
- Rinse and pat dry each chicken tender. Then coat with flour. After coating with flour, dip chicken into egg mixture so that the entire chicken tender is covered. Finally, dip chicken into breadcrumb/rosemary/parmesan mixture until covered, and place on baking sheet.
- Bake 8 minutes, then turn each piece of chicken once, and bake another 8-10 minutes (until juice is clear and chicken is no longer pink inside). Serve with your favorite dipping sauce (or see mine, below!)
PSSSST…. When cooking or baking with fresh rosemary, remove all needles from the sprig itself (the stem). Chop the needles in half, so they are short, as they would be in seasonings from a jar.
Super Easy DIY Fry Sauce
What You’ll Need:
- ½ cup olive oil mayonnaise (sub for regular mayonnaise if you prefer)
- ¼ cup organic ketchup
- ¼ teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon sea salt
- Combine all ingredients into a blender and pulse for 30 seconds, or mix by hand with a whisk until everything is thoroughly distributed and consistent.
- Store for up to a week in the refrigerator in an airtight container.