You'll Need 1 lb boneless, skinless chicken tenders Salt and black pepper to taste 3 egg whites, lightly beaten
2 cups panko gluten-free bread crumbs 2 Tbsp Dijon mustard 1 tsp chipotle pepper purée (This dish is perfect for chicken finger-loving kids. Just be sure to cut the chiles from the sauce.) 1 Tbsp honey
Preheat the oven to 450° Fahrenheit. Season the chicken with salt and pepper.
Put the egg whites in a small basin. Place the crumbs on a platter and season them as well.
Dip the chicken tenders in the egg, then coat with the crumbs.
Place the breaded chicken pieces on a baking sheet sprayed with nonstick cooking spray and bake for 10 to 12 minutes, or until the crumbs are golden and the chicken is firm.
In a large bowl, combine the mustard, chipotle, and honey.
Toss the cooked chicken tenders in the mixture until they are equally coated with the spicy-sweet sauce.
Most oven-fried meals lack the delightful crunch that comes with a prolonged immersion in sizzling fat.
But if you swap out your blue canister of flavorless bread crumbs with this Japanese kind, you'll get the delectable crust of fried chicken without the calories.
Panko breadcrumbs are coarse and flat, and they can also be gluten-free. They also leave an enduringly crispy crust on the food they coat.