Wheatless Wednesday: Gluten-Free Crispy Chicken Fingers
By: Leah Rodrigues
Published: April 25, 2012

These gluten-free crispy chicken fingers are a comforting dish that can be made any night of the week.  Breadcrumbs are the traditional coating for chicken fingers but contain gluten.  To achieve the same crispy texture, this recipe utilizes gluten-free crackers blended with crisp onions.  You can choose from an array of flavor profiles- anything from sesame crackers to black pepper and parmesan.  The best part is that theses gluten-free chicken tenders are baked instead of fried so you don't have to feel guilty about indulging.
Gluten-free Chicken Fingers
Ingredients:



2 boneless, skinless chicken breasts sliced into 1" strips
1 egg
1/2 cup gluten free crackers
1/4 cup gluten free Seneca Crisp Onions
salt and pepper
1 tsp coconut or olive oil
 
Directions:
 








Preheat oven to 400 degrees.


   
In a blender or food processor, blend crackers, onions, salt and pepper to a crumb consistency. Pour into a shallow bowl.


   
Scramble egg in a separate shallow bowl to make an egg wash.


   
Preheat a skillet and coat with 1 tsp oil. Coat chicken strips with egg and dredge in the crumbs, coating them completely.


   
Pan fry chicken for a 5 minutes on each side and then remove from skillet and place on a foil lined cookie sheet and bake for 10 - 15 minutes.


   
Serve with your favorite gluten free dipping sauces and enjoy!

Preheat oven to 400 degrees.


     
In a blender or food processor, blend crackers, onions, salt and pepper to a crumb consistency. Pour into a shallow bowl.


     
Scramble egg in a separate shallow bowl to make an egg wash.


     
Preheat a skillet and coat with 1 tsp oil. Coat chicken strips with egg and dredge in the crumbs, coating them completely.


     
Pan fry chicken for a 5 minutes on each side and then remove from skillet and place on a foil lined cookie sheet and bake for 10 - 15 minutes.


     
Serve with your favorite gluten free dipping sauces and enjoy!