We are in full-blown back-to-school mode around here, which means I’ve been in desperate need of easy dinners and after school snacks. These gluten-free chicken fingers cook up in a flash and they’re allergy-friendly, so I can be prepared to feed the whole family in minutes.
This post was sponsored by got milk? and this slightly-tangy classic is the perfect pairing for a big cup of milk!
- 2 pounds skinless, boneless chicken breasts thinly-sliced (about 6 breasts)
- ⅓ cup cornstarch
- 3 eggs, beaten
- 3 Tbsp milk
- 1½ tsp garlic powder
- 1 tsp paprika
- 1½ tsp onion powder
- 3 cup almond flour or cassava flour
- 3 tsp salt
- 3 tsp black pepper
- oil for frying
- Combine the eggs, milk, garlic powder, paprika and onion powder in a large bowl.
- In another bowl, mix the almond flour with the salt and pepper.
- Shake the chicken together with the cornstarch in a bag to remove excess moisture.
- Dredge chicken through egg mixture and immediately dip in almond flour coating.
- Heat about ½-inch oil in a heavy skillet over medium heat. Fry chicken for 4 minutes on each side, remove to a paper towel and serve.
Three easy steps bring these gluten-free chicken fingers to your table. Just dip, dip and fry! We use palm oil, but canola or coconut or olive oil will work just as well.
I even have the boys help. They love to toss the cutlets around in the flour mixture to get them good and coated.
I’m always a bit concerned about using spices like paprika in food for the kiddos, since I’ve been known to go a little overboard in the past. This time it was the perfect balance. These gluten-free chicken fingers have a really slight tang that keeps adults interested and keeps kids drinking up their milk!
We serve with honey-dijon sauce, ketchup, ranch and whatever other dipping sauces the crew is in the mood for. Dairy and protein covered here, so just add some carrot sticks or peas and you’ve got a well-balanced weeknight meal.
Have you ever tried your hand at gluten-free chicken fingers? What’s your go-to easy meal?