Chicken tenders seem to be a classic food item that appear on kids menus across america. Often these crispy crowd pleasers are battered or breaded and deep fried (or at least pan fried!) Not necessarily something I want my kid having on a daily basis. They also are on the “no-no” list for individuals with gluten sensitivity or celiac disease, due to the bread crumb coating.
But have no fear, the Fearless Flying Chef is here to rescue this disastrous meal!!
The first task at hand was to make it a meal that kids (and adults) with food allergies and sensitivities can enjoy. The second was to eliminate the deep fryer (because, let’s be honest, I don’t even own one and don’t plan on buying one). After a few tweaks to your standard chicken strips recipe, this one was definitely a keeper.
I have made a version of this before with regular hummus and bread crumbs, and it was a hit. So I decided to give it a “South of the Boarder” twist with the Cilantro& Jalapeño Hummus as the binder and crushed White Corn Tortilla Chips as the breading. This makes for a slightly messy and little more involved process, but the end result is worth it!
Tortilla Crusted Chicken Tenders
- 8 Chicken Tenders (one package)
- Half container of Cilantro & Jalapeño Hummus
- 2-3 Cups Tortilla Chips, Crushed
- Finely Shredded Mexican Cheese
- Cooking Spray
- Preheat oven to 400. Prepare a 9X12 glass baking dish by spraying lightly with your favorite cooking spray. I used coconut oil spray (my first time using this product), but also stock my cabinet with a sprayable Olive Oil.
- Crush tortilla chips (in food processor or manually) and pour out into a dish.
- Stir hummus well, then smother each chicken tender with hummus until covered. I used about half of a container for this. Then drudge the chicken tenders into the tortilla chips until covered. Place on prepared baking dish. Sprinkle with cheese (lightly).
- Once all of the chicken is smothered and drudged and placed in the baking dish, place in oven in a center rack for ~ 20 minutes, or until internal temperature reaches 165˚F. Turn once and sprinkle other side with cheese.
- Remove from oven and let rest ~5 minutes.
I served this meal with Corn on the Cob, and honestly, had such high aspirations for making a delicious grilled corn. But instead, I went the lamest route possible and MICROWAVED it. Olive still loved it, and my husband and I ate it up just fine. But it probably would have been so much better if I grilled it for a few minutes too. I also heated up a can of Organic Black Beans and sautéed some zucchini and bell peppers in a little bit of Olive Oil as a side (with just some salt and pepper). Very simple and nutritious sides. We also had watermelon as an appetizer. It was intended to be served with dinner, but it never lasts long in our home. Definitely doesn’t last long enough for a picture!