Ingredients for Chicken Fingers Gluten Casein Free
- Chicken Breasts
- Eggs
- Amaranth Flour
- Cornmeal
- 1 teaspoon garlic powder
- Salt And Pepper
- Gluten Free Cereal
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How to Make Chicken Fingers Gluten Casein Free
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1 cup gluten-free flour blend (e.g., almond flour, tapioca flour, etc.), ½ cup cornmeal, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Crush 1 ½ cups Mesa Sunrise cereal into coarse crumbs using a zip-top bag and rolling pin. Pour onto a large plate.
- Dip each chicken strip (or tofu strip) into the flour mixture, ensuring it's fully coated. Then, dip into 1 large egg (or 2 tablespoons soy mayo for vegan option), allowing excess to drip off. Finally, press firmly into the crushed cereal, coating completely.
- Place coated chicken (or tofu) fingers on a greased baking sheet.
- Bake for 16-20 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Let cool slightly before serving. Enjoy with your favorite dipping sauce!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
24g
Carbs
1g
