The Best Gluten-Free Chicken Fingers (Baked, not Fried!)

These really are the best gluten-free Chicken Fingers, and they are Baked, not fried! I hadn’t had great chicken fingers since going gluten-free, but now that has changed. These were great! And so nice too, because you know what kind of meat it is. It is so nice to know what you’re eating. :)

 

The Best Gluten-Free Chicken Fingers (Baked, not Fried!)
Author: 
 
Ingredients
  • Approx. 8 ounces boneless, skinless chicken breast
  • 1 cup buttermilk (I did 1 cup milk with 1 Tbsp lemon juice)
  • 2 egg whites
  • 2 tablespoons water
  • 2 cups gluten-free cornflakes, crushed (I used Nature’s Path Mesa Sunrise, make sure your cornflakes aren’t sweetened)
  • 1 tablespoon Parmesan cheese, shredded
  • 1/2 teaspoon EACH paprika, cayenne, salt, pepper, Italian seasoning, garlic powder
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut chicken breasts into thin strips. Soak in buttermilk for about 30 minutes. Then drain.
  3. In a shallow dish, mix egg whites and water. Set aside.
  4. In another shallow dish, mix crushed cornflakes, Parmesan cheese, and spices. Set aside.
  5. Dip drained chicken, one strip at a time, into egg/water mixture, then into crumb mixture, until totally coated. Place chicken strip on parchment lined baking sheet. Continue with the rest of the chicken.
  6. Bake in preheated oven for 30-40 minutes, or until done (cooking time will vary based on the size of the chicken strips).

 

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8 Responses to The Best Gluten-Free Chicken Fingers (Baked, not Fried!)

  1. Johnna January 5, 2011 at 11:02 am #

    This looks like it could be an interesting breading for many things in addition to chicken. Can't wait to give it a try!

  2. Jeanine January 5, 2011 at 11:59 am #

    I think you're right! By changing up the seasonings a bit, you could use it for fish, pork chops, etc.

  3. Tasty Eats At Home January 5, 2011 at 2:22 pm #

    These do look really good! My favorite chicken fingers so far have been Elana's (from Elanas Pantry) from her cookbook. Basically just almond flour and salt. But they're tasty!

  4. Kim-Cook it Allergy Free January 5, 2011 at 3:44 pm #

    I totally love using Mesa Sunrise as my "breading" too! I have used it on fish and chicken!! ;) This recipe looks great! ;)

  5. Jeanine January 12, 2011 at 10:45 am #

    I've seen recipes using pecans or almonds for the breading, but haven't tried them…yet. ;)

  6. Rebecca January 7, 2012 at 12:56 am #

    My 10 year old daughter and I have been craving chicken fingers. I must try your recipe this weekend! Your recipes are the best. :) Keep cooking!

    • Jeanine January 13, 2012 at 2:12 pm #

      Hope she likes them as much as my 9 year old (who doesn’t even have to eat GF)

  7. Becky March 1, 2012 at 9:53 pm #

    Yum! These were really good! I made them with tator tots and cooked carrots. I loved them-Mike thought they were a bit spicy. At least, they were a tad too spicy for him. So next time I make them I’ll cut the spice by half. But for me, they were excellent!

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