These gluten-free chicken tenders are made with a blend of quinoa turmeric and tomato basil crackers for a crispy coating. The tenders are seasoned with paprika and garlic powder, then baked to perfection.
1: Preheat oven to 450F and place a cooling rack on top of a baking sheet.
2: Whisk eggs in a bowl, then mix cracker crumbs, avocado oil, garlic powder, and paprika in a separate shallow bowl.
3: Season each chicken tender with salt and pepper.
4: Dip tenders one at a time in eggs, allowing excess to drip off, then dip and coat in cracker crumb mix.
5: Place each tender on the cooling rack, then bake for 15 minutes or until internal temp of 165F.
