Crispy Rice Chicken Tenders (Gluten Free)

Ingredients:

Olive Oil Cooking Spray
2 3/4 cups Your Favorite GF crispy rice cereal
Kosher Salt
Ground Black Pepper
3 Large Egg Whites
1 1/2 lbs Skinless, Boneless Chicken Breast Tenderloins

Optional: Honey Mustard or Ranch Dressing For Dippinng

Directions

Preheat oven to 450 degrees.  Set a wire rack on a baking sheet & coat w/cooking spray.  Lightly crush the cereal in a bowl w/your hands.  Add 2 teaspoons salt & black pepper to taste.  In another bowl, whisk the egg whites & add a pinch of salt until frothy.

Dip the chicken in in the egg whites, then roll in the cereal crumbs to coat.  You can pat lightly to help the crumbs stick better.  Place the chicken pieces on the rack & mist lightly with the cooking spray.

Bake the chicken until crisp & just cooked through.  Season w/additional salt & pepper if desired.

Nacho chicken pictures

prebaked

finished product

Nacho Chicken

2 tbsp mayonnaise 
1/4 tsp salt
1/4 tsp  dried Italian seasoning
2 skinned & boned chicken breast halves
3/4 cups crushed cheese-flavored tortilla chips, about 30 (I used Nacho Cheese Doritos for main dish, but plain corn tortilla chips for my lactose intolerant girl & cooked in separate pan)
1tbsp  butter or margarine, melted (obviously no butter on lactose intolerant one either)

Combine first 3 ingredients, spread on both sides chicken.  Dredge chicken in crushed chips. Place chicken on lightly greased baking sheet. Drizzle with butter. Bake at 350° for 20-25 minutes. 

You can also use the mayo, salt & seasonings & combine more to create a dipping sauce.