Saturday, May 4, 2013

Saylor Baked Gluten Free Chicken Fingers

Today Saylor and I are making baked gluten free chicken fingers for lunch with oven baked French fries.   Thought I’d share our simple recipe.

1/4 cup rice flour
1/4 crushed Stax chips
2 chicken breast cut up into strips
Salt and pepper
Garlic powder
Olive or vegetable oil for coating

Put chicken fingers in a bowl and pour olive oil or vegetable oil over the top (Just enough to coat them).  Add 1 teaspoon of salt and stir to coat all of the chicken pieces. 

Make a coating by combining 1/4 cup of gluten free flour (Any kind will do but we are using rice flour.  You can even use corn starch) per chicken finger with 1 teaspoon of salt, some pepper and 1 teaspoon of garlic powder.  For a southwest flavored finger use chili powder, cumin and/or cayenne pepper.  

Grind up original Lays Stax chips in a food processor or put in a baggie and crush with your hands. Add it to the flour (equal parts so about ¼ cup unless you are making a larger batch).  This gives the fingers more texture.

Bake at 450 degrees.  Place them on an oiled cookie sheet and bake at 450 degrees for 15 to 20 minutes depending on how thick the chicken strips are. 

Bake until the chicken is cooked through and has a nice crispy crust.  Halfway through the cooking time, turn the strips over and if there are any dry spots in the coating, drizzle on a little extra olive oil. 

They are crispy, delicious and are child tested. 

For the fries, we put the cut up fries in a bowl and coat with oil, salt and pepper and garlic salt.  You can add additional seasoning also.  Put in the oven before you chicken because it takes them longer to crisp up.  Turn over once one side is crispy.  

Have a great day, be happy and may God bless you and yours. 

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