Try a touch of the south with a little zing in these gluten-free cajun chicken tenders.
1 1/2 pounds chicken breast tenders
1/2 c milk
1/2 c sorghum flour
1 1/2 Tbsp corn starch
1/2 tsp paprika
1/2 tsp Cajun seasoning
1/8 tsp cayenne
1/8 tsp black pepper
3-4 c high temperature vegetable oil
Rinse chicken and pat dry.
In a medium bowl, blend sorghum flour, corn starch, paprika, Cajun seasoning, cayenne, and black pepper.
In a separate bowl, whip the egg with the milk. Dip each chicken tender to coat with the egg mixture, then dredge each in the flour mixture until well-coated on all surfaces. Shake off excess.
In a large, heavy and deep pot, heat oil on medium high heat until about 350 degrees F. Gently submerge tenders, working in 2-3 batches, so as not to splatter the oil.
Fry each batch until browned (about 4 minutes). Remove to a strainer over a bowl to drain.