Easy Gluten Free Chicken Tenders

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1. 1Step 1: In a small bowl, combine all the bouillon powder ingredients and whisk well. Set aside.
2. 2Step 2: Trim the chicken breasts of any fat or gristle. Cut into strips about 4 inches long, 3/4 inch wide, and 1/4 inch thick. Set aside.
3. 3Step 3: In a medium bowl, place the mayonnaise, egg, salt, pepper, and the bouillon powder blend. Whisk until very well combined.
4. 4Step 4: Add the rice flour and whisk until very well combined again. The batter will be thick.
5. 5Step 5: Using the tines of a fork, add all the prepared chicken strips to the batter. Toss to coat all sides of each piece.
6. 6Step 6: At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
7. 7Step 7: When ready to bread and bake, preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper and set aside.
8. 8Step 8: Place 2 cups of gluten free bread crumbs in a medium bowl. Using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
9. 9Step 9: Toss to coat all sides of each piece fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere, and add more bread crumbs as necessary to coat all the chicken.
10. 10Step 10: Lift each breaded chicken piece out of the bowl, one at a time, and place flat on the prepared baking sheet. The pieces can be right next to one another as long as they don't overlap.
11. 11Step 11: Spray the tops of the chicken strips liberally with cooking oil spray.
12. 12Step 12: Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
13. 13Step 13: Test the thickest pieces of chicken with an instant read thermometer. They should read at least 165°F (but will likely be closer to 185°F).
14. 14Step 14: Serve immediately with your favorite dipping sauce.