Chicken Fingers (Gluten/Casein Free)

Submitted by Laurie150

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 3

ingredients

• 3 large chicken breasts, cut into fingers
• 2 eggs, lightly beaten
• 2 tablespoons amaranth flour
• 2 tablespoons cornmeal
• 1 teaspoon garlic powder
• fresh salt and pepper
• 3 cups gluten-free cereal, flaked variety, crushed

directions

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.

Reviews

[jeshirl]

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.