Note: You can swap tortilla chips for the Fritos and use store-bought salad dressing, barbecue sauce or just plain ketchup in place of the honey-mustard dip.
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon fresh lemon juice
1. Preheat the oven to 425°F. Lightly grease a baking sheet with olive oil. In a shallow bowl, combine the corn chips, 1½ teaspoons salt and ½ teaspoon pepper. In another shallow bowl, beat the eggs. Coat a chicken tender with the corn chip mixture, dip into the eggs, then coat again with the corn chip mixture; place on the baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.
2. Meanwhile, in a small bowl, stir together the mayonnaise, mustard, honey and lemon juice; season with about ¼ teaspoon salt. Serve with the chicken ﬁngers.
The above is an excerpt from the book Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals by Silvana Nardone.
The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Visit Silvana Nardone online at DishTowelDiaries.com for more gluten-free and gluten-full recipes, tips and stories.