My kids love chicken fingers, well technically, all kids do. I try to mix it up a bit so they don’t get bored and I have been running across a cheddar chicken finger post on the internet, so I decided to make them.
For this one, I used Ian’s Gluten Free Tortilla Crumbs instead of breadcrumbs and I mixed in some shredded cheddar. They turned out so good that not one child complained! Score!
[Tweet “Make them some cheddar chicken fingers! Make them happy to be gluten free!”]
Whenever I make any kind of breaded anything, I use the “double dip” approach: I dip them in an egg wash of eggs and about a tablespoon of water, then into my gluten free flour mix with salt, pepper and any other herbs I fancy, back into the egg wash and then into the breadcrumbs. It works.
I also melt about a half a stick of butter and drizzle it on top so that great crunch is achieved. Mm Mm Good!
I literally threw this together, but here’s the recipe:
3 chicken breasts – cut into fingers
2 eggs with 2 tablespoons of water
Gluten free flour mixed with any kind of spice you desire
Gluten free breadcrumbs mixed with shredded cheddar cheese
This is how many just 3 chicken breasts made – that’s a mess of chickens right there!
So here’s what you do:
Dip your chicken fingers into the egg wash
Cover them in the flour
Dip them back into the egg
Cover with the breadcrumbs
Put on a cookie sheet and drizzle a small amount of melted butter over them
Bake at 350 degrees for about 15 to 20 minutes or so – it depends on how big your fingers or chunks are actually. I have found that flipping them once after about 10 minutes helps them to get crisp on both sides.
Super easy and the kids love them! I have also followed this formula and made coconut fingers, but that’s another post!