These non-dairy chicken tenders are always a favorite with kids for lunches, dinners or even snacks. Serve these over greens, in sandwich pockets or with a dipping sauce for a kid-approved dairy-free meal. The breading can be mixed and kept in an airtight container in your pantry for quicker preparation. Nutritional yeast can be found in health food stores, either packaged or in the bulk foods section.
Serve 4 to 6 kids as an entree
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1 cup plain unsweetened soymilk
- 1 T. apple cider vinegar
- 2 cups panko bread crumbs
- 1 t. dried thyme
- 1 t. salt
- ¼ t. pepper
- ¼ cup fresh herbs, such as parsley
- 2 T. nutritional yeast
- 2 large egg whites, lightly beaten
- 4 chicken breasts, boneless and skinless, 6 to 8 ounces each
1. Preheat the oven to 400 F. Lightly oil a small baking sheet and set aside.
2. In a small bowl, combine the soymilk and vinegar and allow it to rest for about 5 minutes or until slightly thickened.
3. In another bowl, mix the breadcrumbs, thyme, salt, pepper, fresh herbs and nutritional yeast.
4. Whisk the egg whites into the soymilk mixture until mixture is combined. Cut the chicken breasts into strips that are about 2" wide. Dip each of the chicken strips into the egg-soymilk mixture, submerging them completely for 30 seconds or so. Dredge each of the strips in the breadcrumb mixture, turning to coat, and place on the prepared sheet. Turn the tenders over once so that a light layer of oil coats the breading. (This will help them brown nicely.)
5. Bake for 20-30 minutes, or until golden brown. Serve warm.