Cornflake Crusted Chicken (Gluten Free)

Going gluten free has been one of the best decisions I have made for my health. It really isn't that hard once you put your mind to it. Some say, "Oh I just don't know how you do it!" I suggest quitting cold turkey. There is no easy way to say goodbye to little debbie, subway and all those horribly wonderful fried foods. Just walking away and not looking back is the only way to really do it. I have been gluten free for almost 10 months! Haven't cheated once, sadly though, cross contamination happens whether you want it to or not. The best thing about going GF, is you are forced to be creative. You can no longer just order pizza cause you are too lazy to cook dinner, and while yes, McDonalds is still an option, why would I go pay 6 dollars for a salad I can make at home? Cause thats really all you can get when it comes to fast food. So YAY for being creative. This recipe was so good, I'm making it two nights in a row. Which really doesn't happen often. It gives you the texture of those wonderful fried chicken fingers, but doesn't require any frying or flour. It doesn't get easier than this. So here we go:

Ingredients

4 boneless skinless chicken breasts (6 boneless skinless chicken tenders)
3 cups cornflakes (gently smashed so the flakes aren't so big)
2 tablespoons melted butter
1 large egg
1tsp water
Salt
Pepper
Poultry Seasoning or Cajun Spice

Preheat Oven to 400'F

Line a baking sheet with foil (I DEFINITELY recommend this. Makes clean up so much easier!)

Directions

• Pat salt, pepper, and poultry seasoning of your choice onto both sides of chicken (I used cajun spice and montreal chicken spice to give ours a kick)
• Mix egg and water in a bowl
• Mix melted butter and cornflakes in separate medium sized bowl
• Dip chicken into egg bowl coating both sides well
• Then dip egged chicken into cornflakes being sure to fully coat the entire piece
• Place on foil lined baking sheet
• Once all pieces are coated and on baking sheet, put some more flakes on the top of the pieces just to make sure they had a good coat. (toss out leftover cornflake mixture) You shouldn't have very much leftover though. 
• Then if you are crazy like we are, sprinkle red pepper flakes over the top of the pieces to make them even a little spicier :) Of course you don't have to use any spicy toppings. It would be just as good with just salt and pepper and a poultry seasoning. 
• Place in preheated oven for 30 minutes or until done. 

Now, if your man, or yourself, is anything like my hubby... food is always dunked in some sort of sauce. BBQ, Ketchup, Mustard, Ranch...its rare a meal is eaten by him without some sort of dip. So I got creative for him. :) 

I did this by taste, so I really have no clue on measurements...but here is a guess.

Spicy Ranch Dip

1/2 cup ranch dressing

3 tablespoons of chili seasoning

1 tsp garlic powder

pinch of salt

Red pepper flakes to taste

Honey Mustard Dip

1/2 cup mayonase

2 tablespoons mustard

2 tablespoons honey

1/2 tablespoon lemon juice

ENJOY