I am a firm believer that Everything But the Bagel Seasoning belongs on... well, everything, and these Everything Chicken Tenders are no different. They're salty, crunchy, and bursting with flavor, oh, and not to mention, they're also gluten-free. If you're craving the delicious, childhood favorite, then look no further because this recipe will change the game!
- 1 Cup Gluten-Free Tortilla Chips Finely Crushed
- 1/4 Cup Everything But the Bagel Seasoning
- 1 Egg
- 1 1/4 Pounds Boneless, Skinless Chicken Tenderloins
Start by preheating the oven to 400F and lining a baking sheet with aluminum foil.
In a large ziplock bag, add your crushed tortilla chips and Everything But the Bagel seasoning (note: you can crush your tortilla chips by rolling over the bag with a rolling pin, or by placing them in a food processor).
In a small bowl, beat the egg, then add in your chicken tenderloins to fully coat them.
Place your chicken tenders in the ziplock bag and toss/shake to coat well.
Line them on the baking sheet and bake for 15 minutes, or until the internal temperature reaches 165F.
Serve with a side of ketchup, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!