Kickin' Chicken Tenders

Beer Battered Chicken Tenders

7-10 chicken tenders
1 1/2 cups of gluten free corn flakes
1 egg
1/4 cup of sweet rice flour
1/2 cup of rice milk or butter milk
1 tsp jerk spice
1/4 tsp sea salt
1/2 cup of Bard's Beer

GF Buffalo Sauce

1/2 cup of rice milk or cream
1/2 cup of Humboldt Fog or Truffle Tremor cheese (not bleu cheese!  It has gluten!)

Check this out!  Chicken fingers with a beer batter and a Caribbean kick!

Blend the cornflakes into a course powder.  Place them in a bowl with the salt and jerk spice.

Blend the egg, milk, beer, and rice flour together.  Blend very quickly.  If you leave things going too long in the blender, you will cook your egg.

Let the chicken tenders swim in the liquid part of the batter for at least 30 minutes.

Pull a chicken tender out, place it in the dry mix, and coat the chicken tender well.  Place the tenders on a lightly oiled cookie sheet.  If you have an oil sprayer, feel free to spray the tops of the tenders, too.

Bake at 350 for about 20 minutes or until done.  Pink chicken is unsafe.

While the chicken is cooking, blend the milk and cheese for the sauce.  Goat cheese is easier on those of use who have issues with casein proteins.  It seems like a mild lactose intolerance.  However, it isn't lactose -- it's the casein. These cheeses are not 100% like blue cheese, but maybe you've been on the GFD for so long that you don't remember what bleu cheese tastes like anyway?  I think they taste better! 

I'm having mine with a side of sauteed heirloom greens from my farmer's market and some roasted spaghetti squash with Muir Fire Roasted Tomatoes.

Serve with a Bard's beer and enjoy!