Homemade Gluten-Free Chicken Fingers

February 23, 2016

Homemade Gluten-Free Chicken Fingers

Ingredients

1 Cup Rice Flour 
2 Tablespoon Salt 
½ Tablespoon Black Pepper 
2 Farm Eggs 
3 Whole MyBread Pita (to be turned Into fine breadcrumbs) 
1-1 ½ Lb. Chicken Tenderloin Pieces (cut into strips) 

Directions

In a 400 degree F convection oven, toast and dry out the whole MyBread pitas for about 15 min. Pulverize into a fine breadcrumb using a food processor. Raise oven temperature to a 450 degree F convection setting.


Set up a 3-step breading station – Mix the rice flour, salt and pepper in one bowl, whisk the 2 eggs in the second bowl, and place breadcrumbs in the third bowl. Dip each chicken tenderloin strip starting with the flour, then egg wash, then bread crumb as evenly as possible.

Place the chicken fingers onto an oil coated, parchment lined baking tray and bake for approximately 12-15 minutes, or until the internal temperature reaches 165 degrees F.

Serve with your favorite dipping sauce and condiments.

Serves 3-4




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Fruit Parfait with Sweet Gluten-Free Pita Crisps

April 28, 2017

 

Fruit Parfait with Sweet Pita Crisps

Ingredients:

Sweet Pita Crisps:

2 pieces of MyBread GF Pita Bread, torn into bite size pieces
3 TB unsalted Butter
½ c sugar
1 tsp ground ceylon cinnamon
¼ tsp ground cardamom
⅛ tsp kosher salt

Parfait:

1 c Greek yogurt
4 strawberries, sliced
1 mango, peeled and sliced
2 tablespoons strawberry jam
2 mint leaves (optional) torn into pieces

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Procedure: To make the bread crumbs: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a non stick liner. Cut or tear the pita into bit size pieces, place in a bowl and set aside. Melt the butter in a skillet over medium heat and cook until it begins brown. Remove the pan from heat, add the pita and sugar, and stir to combine. Sprinkle the spices and salt over the top and gently stir. Transfer the pita mixture to the prepared baking sheet and bake until the sugar&butter coating caramelizes, about 20-30min. Remove from the oven and let cool.

To build the parfait: In a small glass, line the bottom with half of the jam. Layer a couple pieces of strawberry and mango on top. Layer a couple of the spiced brown butter pita crisps. Then top with half the yogurt. Repeat this process once more, and then garnish with any remaining strawberries, mango, crisps, and garnish mint. Store covered in the refrigerator for 1 day, or eat immediately!

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