By Laurie150 on January 17, 2007
"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."
Serving Size: 1 (184 g)
Servings Per Recipe: 3
"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."