These baked chicken tenders are popping’ with flavor and what’s even better is they are baked, not fried. Their crunch appeal comes from tortilla chip crumbs! Served with a spiced up avocado dipping sauce, this is the perfect, and easy, Cinco de Mayo party food.
I’m working together with Food Should Taste Good to bring you a new way to enjoy their gluten free tortilla chips that you’d never guess were gluten free. Finally a tortilla chip that lives up to its name. Ever find the name and photo grabs you only to find that after one bite the flavor doesn’t live up? Well not with these tortilla chips!
These Food Should Taste Good Jalapeño with Cheddar Tortilla Chips are superb in flavor. Food Should Taste Good Tortilla Chips are wholesome snacks that deliver on great taste, using real, simple ingredients and are perfect for your Cinco de Mayo entertaining. Like making these Gluten Free Tortilla Chip Baked Chicken Tenders.
Bite after bite, these are tasty and deliver that pop of heat from the jalapeño and cheddar cheese flavor comes through on top with these Jalapeño with Cheddar Tortilla Chips. You don’t have to be gluten intolerant to eat and enjoy these. I’m not. When I shared them with Dave his reaction was the same. These are exceptional in crunch, flavor and are a hearty tortilla chip. Perfect for dipping or making nachos.
Food Should Taste Good™ believes in crafting better snacks, as they know food tastes best when it’s made with real ingredients.
Sure you could eat these straight from the bag, I do, but if you’re a regular reader here you know I like to take things up a bit. I could have done a new twist on nachos for you, but instantly my mind went to creating a crunchy exterior for chicken tenders. Who doesn’t love finger food, right?
I decided to crush the tortilla chips and use it as the breading for these chicken tenders. The chicken tenders get quick dusting in gluten free flour, or not, then a dip in beaten egg and a roll in the crushed tortilla chips. Easy right?
To accompany them instead of a salsa or ranch dressing, I opted for a spiced up avocado sauce. Fresh avocados blended with lime juice, Greek yogurt, garlic and cilantro provide that cool, luscious counter to the crunchy, tender spiced chicken. Now serve these up with some fresh lime to squeeze on top and your favorite beverage.
These Gluten Free Tortilla Chip Baked Chicken Tenders come together in no time, are baked, not fried, and are being delivered to you just in time for your Cinco de Mayo party.
All Food Should Taste Good Tortilla Chips and Bean Chips are non-GMO, certified Kosher and certified gluten-free. Many of the chip varieties are also certified vegan. Pretty cool, huh? What’s best is these TASTE so good, not like some cardboard, flavorless tortilla chip. I kid you not, really.
For more information, visit www.foodshouldtastegood.com. Enjoy!
Disclosure: I’m excited to partner with Food Should Taste Good™. I received the Food Should Taste Good Jalapeño with Cheddar Tortilla Chips that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands with you that I believe in, and I hope you enjoy my recipe. Thanks for supporting the companies that continue to make Keviniscooking possible.
These baked chicken tenders are popping’ with flavor and what’s even better is they're baked, not fried. Crunch appeal comes from tortilla chip crumbs!
- 1 lb chicken tenders
- 1/4 cup gluten free flour
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 2 eggs beaten
- 1 oz bag Food Should Taste Good Jalapeño with Cheddar Tortilla Chips 5.5
- Avocado Dipping Sauce:
- 2 avocados seeded
- 2 tbsp vegetable oil
- 2 cloves garlic
- 2 limes juiced
- 1/2 cup Greek yogurt
- pinch of kosher salt
- 1/4 cup chopped cilantro
- 1/4 cup water
- Preheat oven to 400°F and line a baking sheet with aluminum foil that you coat with cooking spray.
- In a food processor pulse the Food Should Taste Good Tortilla Chips to a small crumb, but not completely dust. Set aside.
- In a small bowl, whisk together the flour, cumin and garlic powder. Working in batches, dredge chicken in flour mixture, dip into beaten eggs, then dredge in crushed tortilla chips, pressing to adhere.
- Place coated chicken tenders on baking sheet and bake for 16 minutes.
- While chicken is baking scoop out avocado into food processor. Add oil, garlic, lime juice, yogurt, salt, cilantro and water. Puree until smooth. Add small amount of water if you would like it thinner. This should be thick.
- Remove chicken to wire rack to cool and serve with avocado sauce.