Baked Chicken Fingers - Gluten-free

October 16, 10:39 AMColumbus Gluten-Free Food ExaminerKimberly Bouldin

Previous Next

2 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Columbus Gluten-Free Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

This recipe uses Gluten-Free Rice Chex cereal for the breading.  This, with the combination of baking, makes this a very healthy way to make chicken fingers.  

4 chicken breasts

My breading mix:

1.5 cups of crushed Rice Chex cereal

1/2 cup parmesan cheese

1 tsp garlic powder

1/2 tsp basil

1/2 tsp oregano

Liquid for dipping:

2 egg whites

1/2 cup to 1 cup of milk (almond or soy milk can be used)

Method:

Heat oven to 350 or 375.  Cut the chicken breasts into strips.  Crush cereal & mix the rest of the breading mixture together in a large ziplock bag or bowl.  Dip chicken strips in the milk/egg mixture and then roll around, toss, shake & shimmy them in the breading mixture.  Place them on a baking sheet.  **Use a baking sheet covered in foil, then place cooling racks on top of them & spray with Pam.  Do this so that the chicken fingers will not get soggy while cooking.   Bake for 15-25 minutes, keeping a close eye on them.  The thicker your strips, the longer it will take to cook through.  You may broil them on low at the end to brown up a bit if need be, then flip & do the same.   

This recipe is sure to be a hit with kids!  Serving suggestions - sweet potato fries, corn on the cob & salad.