Chex mix. . . . Yes, please!
Chicken tenders. . . . You betcha!!
Both are favorites for my little crew, so when I decided to use the left over Chex mix crumbs as breading. . . I was pretty sure I'd have a home run!
These babies didn't disappoint!!
This recipe will make about 12 or so tenders depending on how thick you cut your strips.
In a microwaveable bowl, melt vegan butter (I use Earth Balance Soy Free), seasoned salt, garlic powder and onion powder. Mix in Chex and microwave 2 minutes at a time, for 6 minutes total. Stir the mix in between each round. Spread the mix out on a paper towel to cool and dry.
Cut chicken breast lengthwise into strips. I get 4-5 strips per breast.
Once the mix has cooled crush it up and mix it with the tapioca flour.
Fill an additional bowl with water, dunk each strip into the water and then into the dry mix. Press the mix firmly on to the strips.
I switch back a forth between baking these and frying them. If you bake them, line a cookie sheet with parchment paper and bake at 400 degrees for about 25-30 minutes.
To fry them coat the bottom on a skillet with veggie oil and heat on medium heat. Once the oil has heated add in the strips (about 4 at a time) and cook for about 3 minutes per side.