Cauliflower Crusted Chicken Tenders

Recipe by Arlyn Osborne
READY IN: 1hr 50mins




  • Preheat oven to 275 F and line a baking sheet with parchment paper.
  • Add the cauliflower rice to a microwave-safe bowl and microwave according to package directions. Let cool.
  • Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture. Add to a food processor and pulse until finely chopped.
  • Transfer the cauliflower to the prepared baking sheet and bake for 1 hour until, stirring every 20 minutes, until dried out and crispy. Let the cauliflower cool. Meanwhile, increase the oven temperature to 400°F.
  • Transfer cooled crispy cauliflower to a shallow bowl and add parsley, onion powder, garlic powder, ground mustard, grated parmesan, salt, and pepper. Toss to combine.
  • Add eggs and buttermilk to another shallow bowl and beat to combine.
  • Pat the chicken tenderloins with paper towels so that they are dry. Dip the chicken in the egg wash, then the cauliflower breadcrumbs, pressing to adhere. Place on a parchment-lined baking sheet.
  • Bake for 15 minutes, flipping halfway through. Serve with your favorite dipping sauce.