Gluten Free Chicken Fingers

 Here’s a recipe for Gluten-Free Chicken Fingers, perfect for a crispy, crunchy snack or meal that everyone can enjoy, regardless of dietary restrictions.

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Ingredients

1 lb (450g) chicken tenders or boneless, skinless chicken breasts, cut into strips

1/2 cup almond flour (or gluten-free flour blend)

1/2 cup gluten-free breadcrumbs (or crushed rice cereal for extra crunch)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika (optional for flavor)

1/4 tsp salt

1/4 tsp pepper

2 large eggs

1 tbsp water (to help with egg wash)

2 tbsp olive oil (for baking or frying)

For Dipping Sauce (optional)

1/4 cup ketchup

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 tsp honey (optional)

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Instructions

1. Prepare the Chicken

Preheat your oven to 400°F (200°C) if baking.

Pat the chicken tenders or strips dry with paper towels. This helps the breading stick better.

2. Set Up the Breading Station

In one shallow dish, place the almond flour (or gluten-free flour blend).

In a second shallow dish, whisk the eggs and water together to create an egg wash.

In a third shallow dish, mix the gluten-free breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.

3. Bread the Chicken

Dip each piece of chicken into the almond flour, making sure it's fully coated.

Then dip it into the egg wash, allowing excess to drip off.

Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure it sticks well. Repeat for all the chicken pieces.

4. Cook the Chicken

For Baking:

Place the breaded chicken on a baking sheet lined with parchment paper or a wire rack for extra crispness.

Drizzle or spray a little olive oil over the top of the chicken.

Bake for 15–20 minutes, flipping halfway through, until golden brown and the internal temperature of the chicken reaches 165°F (74°C).

For Frying:

Heat 2 tbsp olive oil in a large skillet over medium heat.

Fry the chicken fingers in batches for about 3-4 minutes per side until golden brown and crispy. Remove from the skillet and drain on paper towels.

5. Make the Dipping Sauce (Optional)

In a small bowl, mix together ketchup, mayonnaise, Dijon mustard, and honey for a quick dipping sauce.

6. Serve

Serve the gluten-free chicken fingers hot with the dipping sauce on the side and enjoy!

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Tips

To make the chicken extra crispy, you can bake it on a wire rack placed on top of a baking sheet. This allows the air to circulate around the chicken, making it crispier.

For a low-carb option, use crushed pork rinds or coconut flakes instead of breadcrumbs.

Make a double batch to freeze the breaded chicken before cooking. Freeze them on a tray and then store in a freezer bag for up to 3 months.

Enjoy your crispy and delicious Gluten-Free Chicken Fingers, perfect for a family meal or a snack!