• 1
    5 oz. bag
  • 1
    chicken (tenderloins or 2 chicken breasts), sliced into 8 pieces total
  • 1
    Parmesan cheese (in the green can)
  • 5
    eggs, beaten
  • 12
    gluten-free 1:1 flour
  • 1
    garlic powder
  • 1
    onion powder
  • Avocado oil, for frying
  • Sea salt, to taste
  • Parsley, for garnish

Nutrition Facts

Serving Size: 2 Tenders
Serves: 4
Amount Per Serving
Calories: 310
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 135mg 45%
Sodium: 810mg 35%
Total Carbohydrate: 12g 4%
Dietary Fiber: 1g 4%
Sugars: 1g 2%
Protein: 28g 56%


  1. Add Lundberg Organic White Cheddar Rice Cake Minis, Parmesan cheese, gluten-free flour, garlic powder, and onion powder to a food processor. Blend until a breadcrumb-like texture is achieved. Add to a shallow bowl, with a separate bowl for the eggs.
  2. Dip the chicken into the eggs, then coat with the Rice Cake Minis mixture.
  3. Heat 2 inches of oil to 350 degrees and add breaded chicken tenders in batches of four or five at a time. Do not overcrowd the chicken.
  4. Fry the chicken for 8 minutes, or until the internal temperature reaches 165 degrees. Place on a cooling rack lined with paper towels. Add sea salt to taste and garnish with chopped parsley.
  5. Serve with your favorite sauces (or atop a salad) and eat ‘em up!