Crispy Baked Chicken Tenders (Gluten-Free)

Ingredients

• 700 gboneless skinless chicken breast, strips
• 2large eggs
• 6¾brown rice cakes, crushed
• 30 gparmesan, grated
• 1¼ tspsmoked paprika
• ¾ tspgarlic powder
• ½ tspsalt
• cooking spray
• 3medium sweet potatoes, wedges
• 80 gplain 0% Greek yogurt
• 1 tbspDijon mustard
• 1½ tsphoney

Method

1. Preheat the oven to 220°C (425°F) with racks in the upper and lower thirds. Line a baking sheet with parchment and set a wire rack on a second sheet.

2. Cut the sweet potatoes into wedges, spray lightly, season with a pinch of salt and roast on the parchment tray for 25 minutes, turning once.

   25 min timer

3. Crush the rice cakes into fine crumbs in a zip bag with a rolling pin and mix with the parmesan, smoked paprika, garlic powder and salt. Beat the eggs in a shallow dish.

4. Dip each chicken strip in egg, let the excess drip off, then press into the crumbs. Lay on the rack and spray lightly.

5. Bake for 15 to 18 minutes, until golden and 74°C (165°F) inside. Or air fry at 200°C (400°F) for about 10 minutes, flipping halfway.

   18 min timer

6. Mix the Greek yogurt, Dijon and honey for dipping and serve with the tenders and wedges.

Storing and reheating

Keeps 3 days; recrisp in the oven.