3 Easy Recipes using Gluten-Free Market Basket Bread Crumbs

Try our Gluten-Free Market Basket Bread Crumbs, in original and Italian Style, with these recipes!

 

Gluten-Free Chicken Tenders

Ingredients:

• 1.5 lb. chicken tenders or chicken breasts sliced into 1-inch strips
• 1 pkg Gluten-free Market Basket breadcrumbs
• Rice flour (gluten-free flour blend) or cornstarch
• 2 eggs
• ¼ cup milk (can be non-dairy substitute, or water)
• Salt and pepper, and/or dry seasoning, to taste
• Canola oil, if frying.

Directions:

1. Gather three bowls or pans to make a breading station: Put rice flour in one, eggs & milk in another, and breadcrumbs in the third. (Eyeball the measurements of flour and breadcrumbs. Add more if you run out while breading.)
2. Whisk the eggs and milk together.
3. Season the flour and breadcrumbs with salt, pepper, and/or dried seasonings, to taste.
4. Dip one chicken tender at a time into each of the three mixtures in this order: Coat with rice flour. Then, dip in the egg mixture, allowing the excess to drip off. Lastly, press into breadcrumbs until the tender is evenly coated.
5. Set the tender aside on a sheet tray and coat the remaining chicken tenders.
6. Allow the tenders to rest on the sheet tray in a single layer for at least 30 minutes before cooking.
7. (If you are going to freeze some, place them in a single layer and freeze until solid before putting them into freezer bags for storage.)
8. To pan fry: Add enough canola oil in a large pan to cover the bottom with about ½-inch of oil. Heat over medium heat until hot.
9. Test the heat by dropping a small breadcrumb into the oil. If it immediately sizzles, the oil is hot enough.
10. Fry in batches, making sure not to overcrowd the pan. Flip the tenders when the first side is golden brown and cook until the internal temperature of the tenders is 165°F, about 3-4 minutes per side.
11. Remove to a paper towel-lined plate and sprinkle with a little coarse salt, if desired.
12. To air fry: Spritz the tenders with oil. Place in the air fryer and cook at 400°F for 10-15 minutes or until golden brown and cooked through to 165°F.
13. To bake: Place the tenders on a parchment-lined baking sheet. Spritz with oil. Bake at 425°F for 15-20 minutes or until golden brown and cooked through to 165°F. Use the convection setting if available to get them extra crunchy.

 

Gluten-Free Meatballs

Ingredients:

• 1 cup gluten-free Market Basket bread crumbs
• 2 tablespoons Italian seasoning
• 1 tablespoon onion powder
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• 2 tablespoons minced garlic
• ¾ cup milk dairy-free or unsweetened almond milk
• 2 pounds ground beef
• 2 large eggs, whisked

Directions:

1. Preheat oven to 375°F. Line 2 baking sheets with aluminum foil and spray with gluten-free cooking spray.

2. In a small bowl stir together the gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Stir in the milk and let sit for 2-3 minutes. 

3. In a large bowl mix together the beef and the eggs. Add the gluten-free bread crumb mixture and mix together to fully combine. Do not overmix the meat.

4. Use a large greased cookie scoop to scoop out the meat and roll into 2" balls. Place on the lined baking sheet and repeat.

5. Bake for 20-25 minutes, until golden brown and reach 165°F on an instant-read thermometer

6. Store leftovers in an air-tight container in the refrigerator. Meatballs can also be frozen and reheated and reheated in the oven, microwave or on the stove top.

 

Caesar salad with Toasted Breadcrumbs

Ingredients:

Dressing:

• 6 Tablespoons mayonnaise
• 2 Tablespoons water
• 1 ½ Tablespoons lemon juice
• 2 garlic cloves, minced
• ½ teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon capers, drained from brine or anchovy paste
• 3 Tablespoons Market Basket extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

Breadcrumbs:

• 2 Tablespoons unsalted butter or plant butter
• 2 Tablespoons Market Basket extra-virgin olive oil
• 1 cup Market Basket breadcrumbs 
• ½ teaspoon garlic powder
• Sea salt as needed

Salad:

• 3 heads of lettuce, leaves separated and left whole or 1 large head of romaine lettuce, washed, dried and chopped into bite size pieces
• Freshly grated Parmesan cheese

 

Directions:

1. In a blender, process all dressing ingredients until smooth. Set aside.
2. In a large skillet, over medium-low heat, add the butter and the oil. Once the butter is melted, add the breadcrumbs and stir until golden, about 4-5 minutes. Stir in the garlic powder and salt, to taste. Transfer the breadcrumbs to a paper towel-lined plate. Once cool, breadcrumbs can be stored in an airtight container at room temperature for up to 5 days.
3. Place the lettuce in a bowl or platter and toss with enough dressing to coat lightly. Sprinkle with the breadcrumbs and then the cheese. Serve any extra dressing on the side.