Crunchy and gluten free, these 3-ingredient Low Fodmap Chicken Tenders are AH-mazing! Make these kid-friendly tenders even better with some creamy maple mustard. DE-licious!
A little blast to the past for today’s recipe! Because, chicken tenders = childhood … at least in my mind. 🙂
If you’re like me, some form of breaded chicken product was on your daycare’s weekly menu. (No wonder, I’ve avoided nuggets, patties and tenders for the last 15 years.)
But seriously, these Low Fodmap Chicken Tenders are nothing like your run-of-the-mill, pre-packaged chicken tender!
Low FODMAP note: If you’re using Monash’s app, corn flakes look like they should be avoided on a low FODMAP diet because 1 cup servings (the full serve) are red. However, 1/2 cup servings (or half serves) become green and should be tolerated by most individuals with IBS.
- 1 (12 oz.) package chicken tenderloins (or chicken breast, cut into strips)
- 1 egg
- 2 cups Corn Chex or cornflakes*
- Preheat oven to 450°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Whisk egg in a shallow bowl. Place cornflakes in a ziptop bag and finely crush with a rolling pin. Pour crushed cornflakes onto a plate.
- Dip each chicken tender into egg and roll in cornflakes to coat. Place on baking sheet and repeat.
- Bake for 12-15 minutes, or until cooked throughout.