Feel free to use any type of gluten free rice cereal or gluten free flours that you like to add the crunchy texture on the outside of the chicken tenders. A few different options are Gluten Free Chex-Mix Rice Cereal, Gluten Free Brown Rice Cereal and other gluten free flours.
1pound(454g)boneless skinless chicken breast, cut into thin strips
Pre-heat oven to 375°F. Line a sheet pan with parchment paper.
Rinse and pat dry the chicken. Season the chicken strips on both sides with garlic powder, onion powder, salt, and pepper.
Crush the gluten-free cereal either in a food processor or place in a large bowl and crush the cereal by hand. If you want a more fine crumb, then pulse the cereal in the food processor. If you want a more coarse crumb texture on your chicken strips, then hand crush them to your desired texture.
In a bowl, beat the eggs.
Dip the chicken into the egg mixture and allow the excess egg to drip off the chicken.
Lay the chicken into the gluten-free cereal crumbs. Place all the coated chicken strips on the lined sheetpan.
Bake the coated chicken for 15 minutes. Then flip the chicken and cook for another 10-15 minutes or until cooked through and golden.