My chicken tenders are gluten free, easy to make, and have a crunchy coating while the chicken stays juicy.
Place 12 gluten free crackers in a bag, and close it. With your hands, crush crackers until they are crumb like. Pour cracker crumbs into a bowl.
Pour 1 tablespoon of nutritional yeast into the bowl with cracker crumbs, salt, pepper, and mix well.
In a second bowl, crack the 3 eggs and whisk with a fork. Set bowl aside next to the cracker crumb bowl mixture.
Rinse your chicken strips with water, and pat them dry with paper towels.
Take a chicken strip and dunk it in the bowl with the egg mixture. Then drop it in the bowl with the cracker crumbs. Be sure to coat the chicken well with both mixtures. Continue coating each chicken piece, one by one, until they are all covered.
Lay each chicken piece on a parchment paper lined baking sheet. Place in preheated oven at 375 degrees. Bake the chicken tenders for 15 minutes or until lightly browned.
Allow chicken to cool before serving. I love dipping this chicken in mustard, ranch dressing, and hot sauce.