Sour Cream Chicken Tenders (Gluten Free)

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These baked Chicken Tenders turn out tender and juicy inside with a light and crispy outside every time. I bake these quite often for my family and always make a double batch to ensure there are plenty of leftovers for the next day 🙂 This dish is one of our son's most-requested meals! Enjoy 🙂
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 49 minutes
Course Dinner, Lunch, Main Dish
Servings 18 Chicken Tenders

Ingredients
  

The Sour Cream Marinade:

  • 2 Cups Daisy Lite Sour Cream You may use Regular Sour Cream, if desired
  • ¼ Cup Fresh Lemon Juice
  • 4-5 tsp Worcestershire sauce
  • 2 tsp Paprika
  • ½ tsp Garlic, minced
  • 1 tsp Salt
  • 2 tsp Ground Black Pepper
  • 2 Packages (9-10 per pack) Chicken Tenders rinsed and lightly dried with paper towels

The Crispy Outer Crust:

  • 1 1/2-2 Cups Gluten Free Italian Bread Crumbs
  • ½ Cup Salted Butter, melted

Instructions
 

Making the Sour Cream Marinade:

  • In a large bowl, combine the first 7 ingredients and mix well. Set aside.
  • Place the prepared Chicken Tenders into a large resealable plastic bag.
  • Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then "smoosh" the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

  • When the chicken is ready to bake, preheat the oven to 350 degrees.
  • Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
  • Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
  • Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
  • Once your "station" is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
  • Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
  • Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
  • Serve with your favorite sides and watch them disappear...I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉