• - large bowl
• - liquid measuring cups
• - dry measuring cups
• - measuring spoons
• - 3 shallow bowls or plates
• - small whisk
• - tongs
• - large sauté pan or dutch oven
• - serving platter or dish
• - paper towel

• - 1 lb. chicken tenders
• - 1½ cups rice milk
• - 1 Tablespoon lemon juice
• - 1 cup cornstarch or tapioca starch
• - 3 Tablespoons rice milk
• - 6 Tablespoons olive oil
• - 1 cup Gluten-Free bread crumbs (I use Glutino) with ½ cup as necessary
• - salt and pepper
• - 3 cups canola oil
• - 1 lemon

1. Combine chicken tenders with 1 ½ cups rice milk and lemon juice, being sure tenders are completely submerged. Refrigerate for two hours.

2. Pour out cornstarch onto a plate or wide shallow dish.

3. Pour the 3 Tablespoons rice milk into a second wide shallow dish. Add the olive oil, 1 tablespoon at a time, whisking well after each addition, until creamy and beginning to thicken.

4. Pour out breadcrumbs onto a third plate or wide shallow dish. Add salt and pepper and toss well.

5. Working quickly, remove a tender from the rice milk, roll in the cornstarch, turn in the rice milk/olive oil mixture, then coat with the bread crumbs. Set on a clean plate or platter.

6. Repeat with remaining tenders. You may have to wash your hands a couple times during this process if the starch clumps up on them. Do the dipping assembly line style, with left hand for wet, right for dry.

7. Heat canola oil in a medium-sized deep sauté pan, or dutch oven, over medium-high heat, until really hot, but not smoking. It should be rippling. Drop a tiny piece of breading in to see if it sizzles.

8. Cook tenders, in two or three batches, being sure not to overcrowd the pan, until deeply golden, about 3 minutes per side, 6-7 minutes total. Remove from pan with tongs, and place on serving platter lined with paper towel. Squeeze with a little lemon juice (and sprinkle with a little sea salt) Serve hot, with ketchup and fries! Yum!