Chicken Fingers (Gluten/Casein Free)

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Total Time
Prep 15 mins
Cook 15 mins

Extremely crunchy chicken fingers, free of gluten and casein. To make 'vegan', use tofu for the chicken and soy-mayo for the egg. Use any flour combination. For the cereal, I used Mesa Sunrise.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. In a bowl, mix together flour, corn meal, garlic powder and salt/pepper.
  3. In a baggie, crush cereal, then pour onto plate.
  4. Dip each strip in flour mixture, then into egg, then press into cereal.
  5. Place on greased cookie sheet.
  6. Bake at 400°F for about 16 minutes, until no longer pink inside.
Most Helpful

3 5

Very crunchy as promised. I did not add enough seasoning so it was a little bland. Next time I will either marinate the chicken or add a little more seasoning to the flour mixture. My husband, who is celiac, loved them and my daughter liked them too.