Why pay $6 to $8 per package of 6 chicken tenders – when you can find them, that is – when you can make them yourself, for a fraction of the price, and about the same amount of work and without the corn, egg, or other allergens most commercial brands contain? This recipe can be easily scaled to suit your appetite and family.

1 lb chicken breast, cut into strips, or chicken breast tenders (you may use any boneless, skinless cut of chicken, to save money)
2 c Better Batter Gluten Free Flour or Seasoned Flour
oil for frying or cooking spray or (1/4 c) melted margarine for baking

In a large ziploc plastic bag, combine chicken strips and flour. Allow to sit, refrigerated overnight. You may freeze and thaw this if you wish, adding a bit of extra flour before cooking to take off any ‘stickiness’ of the strips from thawing.

Shake off the excess flour, then prepare to fry or bake.

To fry: heat oil to 350 degrees in a heavy pan or deep fryer. Fry a few at a time, for 2-3 minutes, or until golden brown and cooked through.

To bake: Heat oven to 450 degrees. Spray a baking pan with cooking spray or line with parchment paper. Place chicken fingers on cookie sheet and spray generously with cooking spray. If you do not wish to use cooking spray, drizzle melted margarine over top of the fingers. Bake for 12-15 minutes or until golden brown and cooked through.