Chicken Fingers (Gluten/Casein Free) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. 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.
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