This recipe is from Silvana's Kitchen. I bought her gluten and dairy free cookbook when I was first diagnosed and I credit this book for my new found love of gluten free cooking. Silvana wrote this for her young son who was diagnosed gluten and lactose intolerant - I'm a picky eater so these easy recipes are perfect for picky adults and kids alike!
This recipe includes a side recipe for dipping sauce for the chicken fingers. I have never made it - I like to eat chicken fingers with honey - but I'll add it below if you would like to try. Also you could try Lacey's recipe for raw ranch dressing to go with these too!
INGREDIENTS
Chicken Fingers:
- Extra-virgin olive oil
- 6 cups corn chips (like Fritos - which are gluten free) > coarsely crushed
- Salt and Pepper
- 3 large eggs, at room temperature
- 1 1/2 pounds of chicken tenders (We always buy thin sliced)
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
RECIPE
Chicken Fingers:
1. Preheat oven to 425 degrees F
2. Lightly grease a baking sheet with olive oil
3. In a shallow bowl, combine the corn chips, 1 1/2 teaspoons salt and 1/2 teaspoon pepper
4. In another shallow bowl, beat the eggs
5. Coat a chicken tender with the corn chip mixture, dip into eggs, then coat again with the corn chip mixture; place on baking sheet
6. Repeat with the remaining chicken
7. Bake until golden and cooked through, about 20 minutes
Dressing:
1. Stir together the mayonnaise, mustard, honey and lemon juice
2. Season with salt and pepper and serve with the chicken fingers
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| Crush the corn chips |
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| Coat a chicken tender with the corn chip mixture then dip into eggs mixture |
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| Then coat again with the corn chip mixture |
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| Place on baking sheet, and repeat with remaining chicken |
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| Bake until golden and cooked through, about 20 minutes |
- Stephanie
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