Monday, June 14, 2010
Chex Chicken Tenders
Today is going to be a hot one here in Atlanta!  I promised the kids I would take them to Lake Lanier Islands for some fun in the sun and now I am kinda regretting that one!  I already got moving today and did my booty workout.  Now I need to get towels packed and sunscreen on!  Who's ready to take in some smog today?  Yep, it is supposed to be a bad one!  We are leaving the illustrator behind to get some work done, which makes me so sad.  I need my partner in crime for days like this!  Ugh, I am not looking forward to this.  So, here we go Monday...let's talk about some chicken!  
Corn Chex is officially an all purpose gluten free treat sent down from heaven.  Seriously, it's a cereal, it's a snack, it's a treat and now it is dinner, well lunch here!
Who doesn't love Chex, but now I am really loving it...
it has a simple ingredient list and...
the illustrator can eat it without worry!  I love seeing this on foods!
Sadly, we are out of the Kinnikinnick bread crumbs, so I went to the next best thing.  My cousin, whom I have mentioned before, is learning to cook and has gone on a gluten free diet due to digestion issues she is having.  She is finally feeling better and while she does not like to handle raw chicken all that much, she was intrigued when I mentioned it.  I thought it would be perfect for her since chicken tenders are the perfect size for not having to handle them too much and they cook quickly.  Typically, I don't buy tenders, but these were on sale that day, so I grabbed them for an easy meal.
This came together in 30 minutes start to finish!

Corn Chex Chicken

1 1/2 lbs chicken tenders
5 cups Corn Chex
1/2 cup rice flour
1/2 cup egg whites, egg substitute or 2 eggs
salt and pepper

Preheat the oven to 350 degrees.  Line a sheet pan with parchment paper.

Crush the Corn Chex in a food processor to a coarse ground texture.  Put the chex, rice flour and egg whites in 3 separate bowls.  Season the chicken with the salt and pepper.  Next coat each piece of chicken in the rice flour, then the egg whites and then the crushed chex.  Place on the lined sheet pan.  Bake for 20 to 25 minutes or until done.  They should be firm to the touch and white on the inside if you need to peek!

Who's ready for this week?  I am really hoping for some good stuff to happen!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 8:08 AM  
  • At June 14, 2010 at 8:18 AM, Anonymous homecookedem said…

    I've tried coating chicken in corn flakes and it was good, but this looks WAAAAAY better! I will have to tell Andrew about this!! :)

  • At June 14, 2010 at 8:30 AM, Anonymous Amy B @ Second City Randomness said…

    I love corn chex. It's perfect because you can seriously use it in almost everything... It's like one of those wonder foods...

  • At June 14, 2010 at 8:44 AM, Blogger Megan D said…

    This is a great recipe! I've done corn flakes before but I bet Chex would be yummier. Hope you have a wonderful week! :)

  • At June 14, 2010 at 9:32 AM, Anonymous Heather (Where's the Beach) said…

    Oh I bet the cereal adds a great crunch. I haven't had Chex in eons!

  • At June 14, 2010 at 9:42 AM, Anonymous MelissaNibbles said…

    I use corn Chex too. They're so good!
    Stay cool in Hotlanta!

  • At June 14, 2010 at 10:05 AM, Anonymous Kelly @ Healthy Living With Kelly said…

    How awesome! I love Chex (and I love that they are gluten-free). Did you know that KIX is gluten-free too? I have a box in my pantry so I might try this recipe using KIX...hum..sounds good to me! Also, thanks for your continued support of my running injury. I sincerely appreciate it, Sarena!

  • At June 14, 2010 at 11:21 AM, Anonymous Stephanie said…

    Chicken fingers and fries has been my favorite meal since I was a little girl...I seriously can't wait to try this!!
    At least you're not going to Six Flags today. You can cool off in the water if you need to! Have fun!

  • At June 14, 2010 at 3:38 PM, Anonymous Michelle @ Give Me the Almond Butter said…

    omigosh this is genius! I love it :)

  • At June 14, 2010 at 4:58 PM, Anonymous Anonymous said…

    I looove your blog, it's sooo cute!! :)

  • At June 14, 2010 at 6:19 PM, Blogger Kelsey Ann said…

    this is so exciting- to find out that general mills and other companies are becoming more aware of celiac disease and gluten intoelrance.. and wheat intolerance for that matter! chex is fabulous.. and i love how u used it to replace regular breadcrumbs!! i used to do that with plain cornflakes. chex would be MUCH better! <3 xoxo

  • At June 14, 2010 at 8:47 PM, Anonymous Jessica (Healthy Exposures) said…

    oooh - super clever idea to use chex mix! i've tried pretzels before, but this sounds way more creative. i can't remember the last time i had chex, too!
    hope you ended up having a great day with your boys and stayed cool!

  • At June 14, 2010 at 9:24 PM, Blogger Averie @ Averie Cooks said…

    where else have i seen something with chex, i think rice chex, super creative. i used to hang out on allergen forums and boards. thrilling, you can imagine :) anyway great use of the chex. i prefer to make puppy chow w/ it, way freaking better than chicken for me :)

    You need to use the rest of the box on puppy chow, ya hear!

    And the tat for your hubs..go for it! I think you should get one too :)


  • At June 15, 2010 at 12:42 AM, Blogger Amy said…

    Mmm these look yummy! I wish we got corn chex here :( (we get crispbix which are similar but not the same and I think maybe too sweet for chicken).

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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