Gluten Free Ultimate Chicken Fingers Recipes

GLUTEN-FREE CHICKEN TENDERS

Steps:

• Pound the chicken pieces thin using a meat pounder.
• Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
• Dip each chicken piece into the egg mixture, shaking the excess off, then dredge it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.
• After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.
• Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
• Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.

EASY GLUTEN FREE CHICKEN TENDERS (CRISPY, JUICY, & HEALTHY!)

Steps:

• Make the bouillon powder. In a small bowl, place all of the ingredients and whisk to combine well. Set the bowl aside.
• Trim the chicken breasts of any fat or gristle. Cut it into strips about 4" long x 3/4" wide x 1/4" thick. Set the chicken aside.
• In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend. Whisk until very well-combined.
• Add the rice flour and whisk until very well-combined again. The batter will be thick.
• Using the tines of a fork, add all of the prepared chicken strips to the batter. Toss to coat all sides of each piece of chicken in the batter.
• At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
• When you're ready to bread and bake the chicken tenders, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
• Place 2 cups of gluten free bread crumbs in a medium-size bowl. Again using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
• Toss to coat all sides of each piece of chicken fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere to the batter, and add more bread crumbs as necessary to coat all the chicken.
• Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet. The chicken pieces can be right next to one another, as long as they don't overlap.
• Spray the tops of the chicken strips liberally with cooking oil spray.
• Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
• Test the thickest pieces of chicken with an instant read thermometer. They should read at least 165°F (but will likely be closer to 185°F).
• Serve immediately with your favorite dipping sauce.

GLUTEN-FREE ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Stir Bisquick™ mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick™ mixture; repeat dipping in eggs and Bisquick™ mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
• Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

ULTIMATE CHICKEN FINGERS (LIGHTER RECIPE)

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

ULTIMATE CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.