I remember going Gluten Free and realizing I couldn’t have some of life’s little cravings. One of those cravings – was chicken fingers. It’s just one of those snacks that few people can say no to.
Modifying it – was a whole other story. What type of recipe would be able to be healthy, gluten free, crunchy and still delicious? Could you even tell it was gluten free?
I decided to go to a very well seasoned source. I had my boyfriend approve this after being a total skeptic. He is not on the gluten free bandwagon, so there was there was a lot of resistance but after a trial taste, and one full plate of 7 chicken fingers later, it was a hit.
I pair this with a simple homemade horseradish-honey mustard sauce. This is one of my favorite recipes. I hope you find it to be as tasty as I do.
1.) Grab a large bowl, buy 2 packages of chicken tenders. On sale, they are usually $3.55 and come about 6 to a package.
2.) Wash chicken fingers. Fill large bowl with lowfat cultured buttermilk and 7 sage leaves. The sage adds a nice herb flavor and the buttermilk tenderizes the heck out of the meat. Typically this process is used before frying your favorite southern chicken recipes. Add chicken to bowl, cover with saran wrap and place in fridge for 2-4 hours. This will tenderize the group.
3.) Next, set up your dredging station. You will need:
– 1 cup of King Arthur’s Gluten Free Flour
– 1tsp of salt, 1 tsp of flour
– 1/2 tsp of garlic
– pinch of oregano
– 1/4 almonds and 1/3 cup of pumpkin seeds
– 1 package of any Gluten Free Cracker. For this recipe I used Schar Gluten Free table crackers
– packet of powdered Italian Seasoning
– two eggs, beaten
– dash of tobacco (add to eggs)
4.) Crush the crackers on a plate and add garlic, oregano, salt, pepper, dash of powdered Italian Seasoning
5.) Finely chop almonds and pumpkin seeds. Combine with cracker crumbs. (If you are allergic to nuts, you do not need to add them). This will add crunch and texture to the chicken fingers.
7.) In a large shallow pan, line very thinly with vegetable oil. Turn heat up to medium high.
8.) Take chicken out of fridge. One by one take tenders out of liquid. Drop in flour on either side. Drop in egg on either side. Coat with breadcrumb/almond mixture until covered. Place in pan.
9.) Fry approximately 3 minutes on each side until coating becomes brown and crispy and edges cooked halfway up tender. Gently flip with metal tongs and cook for another 3 minutes. *These may also be baked on a sheet pan. 400 degrees on a greased pan in oven until brown and crispy.*10.) Lay out paper towel and place chicken on paper towel to rest
11.) Mix 2 tablespoons of Horseradish Grain Mustard to 2 tablespoons of clover honey. Stir. Taste to your liking. The horseradish gives an additional bite of spice that I like.