Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicon baking mat. Spray the baking mat or parchment well with nonstick cooking spray (this helps with browning).

Gather two shallow dishes, such as two pie plates. In one pie plate whisk 2 eggs with 1/4 cup oat/non-dairy milk until uniform. In the other whisk together 1 1/2 cups gluten free panko (or substitution), 1/3 cup gluten free flour, 1 tablespoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder.

Using tongs, toss the chicken tenders with the egg mixture, then one at a time, pull them out, letting the excess egg mixture drip, and dip them into the panko mixture, pressing down with the tongs on one side and then the other to coat. Place each chicken tender onto the prepared baking sheet, evenly spaced.

Once all of the chicken tenders are on the baking sheet, spray the tops generously with nonstick baking spray (this aids in browning).

Place on the middle rack of the oven for 13-15 minutes.

After 13-15 minutes have passed, place the oven on broil for 2 minutes until the tenders are nicely browned. Watch carefully as they will go from browned to burned very quickly.

Serve with your favorite dipping sauces.

Dipping Sauce Ideas:

SPICY GOCHUGANG DIPPING SAUCE:

1/4 cup mayonaise

1 tablespoon gluten free gochujang

In a small bowl, whisk mayonaise and gochujang until uniform.

ALTON BROWN’S HONEY MUSTARD

This is the BEST, and I have used it for years. It’s a dressing, but it is also an amazing dipping sauce. You can also mix in some mayo to give it a creamier spin if you’d like. Start with a tablespoon and go from there to see if you’d like more. Click here for the reicpe.

BBQ SAUCE

My gluten free favorite is Stubbs brand, and there are many different flavors to choose from!

RANCH

If you’re from the midwest, this is an obvious choice