1/4 cup Brown Rice Flour
1 teaspoon Chicken Seasoning
1 1/4 cups crushed Corn Flakes
1/2 cup Coconut Oil, melted
8-10 frozen Chicken Tenderloins (strips)
Step 1) Preheat oven to 400 degrees.
Step 2) Combine flour, seasoning, and crushed corn flakes in a shallow dish.
Step 3) Place melted coconut oil in a separate bowl.
Step 4) One at a time, dip pieces of chicken in coconut oil, then coat both sides of the chicken with flour and corn flake mixture.
Step 5) Place on Cookie Sheet.
Step 6) Bake at 400 degrees for 30 minutes, or until Chicken is fully cooked.
I use Coconut Oil rather than Butter because of the wonderful health benefits of Coconut Oil. I use the Simply Organic® Chicken Seasoning, but you can use whichever one you have on-hand. Also, when I buy the Corn Flakes, I get them from Nature’s Path and I buy the one that is “Fruit Juice Sweetened”, since no sugar is added.
As the name of the recipe implies, this dish is Gluten-Free and Wheat-Free and 100% delicious! Enjoy!