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White Cheddar Chicken Tenders

Did you know Rice Cake Minis make a great (and gluten-free!) breading for fried chicken? For crispy tenders with a touch of savory flavor, try using White Cheddar Rice Cake Minis. Served with dipping sauce or atop a salad, this #MiniMoment will have everyone saying, “Winner, winner, chicken dinner!”
25
Minutes
4
Servings
2
Tenders
310
Calories
Ingredients
-
15 oz. bag
-
1lbchicken (tenderloins or 2 chicken breasts), sliced into 8 pieces total
-
1cupsParmesan cheese (in the green can)
-
5eggs, beaten
-
1⁄2cupsgluten-free 1:1 flour
-
1tbspgarlic powder
-
1tbsponion powder
-
Avocado oil, for frying
-
Sea salt, to taste
-
Parsley, for garnish
Nutrition Facts
Nutrition Facts
Serving Size: 2 Tenders
Serves: 4
Amount Per Serving | ||
---|---|---|
Calories: | 310 | |
% Daily Value* | ||
Total Fat: 16g | 21% | |
Saturated Fat: 3g | ||
Trans Fat: 0g | ||
Cholesterol: 135mg | 45% | |
Sodium: 810mg | 35% | |
Total Carbohydrate: 12g | 4% | |
Dietary Fiber: 1g | 4% | |
Sugars: 1g | 2% | |
Protein: 28g | 56% |
Instructions
- Add Lundberg Organic White Cheddar Rice Cake Minis, Parmesan cheese, gluten-free flour, garlic powder, and onion powder to a food processor. Blend until a breadcrumb-like texture is achieved. Add to a shallow bowl, with a separate bowl for the eggs.
- Dip the chicken into the eggs, then coat with the Rice Cake Minis mixture.
- Heat 2 inches of oil to 350 degrees and add breaded chicken tenders in batches of four or five at a time. Do not overcrowd the chicken.
- Fry the chicken for 8 minutes, or until the internal temperature reaches 165 degrees. Place on a cooling rack lined with paper towels. Add sea salt to taste and garnish with chopped parsley.
- Serve with your favorite sauces (or atop a salad) and eat ‘em up!
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