Gluten Free Chicken Fingers Recipe

These gluten-free crispy chicken fingers will please everyone at your table.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 494kcal

Ingredients

2 pounds thin-sliced chicken cutlets
2 eggs
1/2 cup milk
1/2 cup Bob’s Red Mill GF All Purpose Baking Flour
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup gluten free bread crumbs PANKO STYLE
1/4 cup oil

Instructions

Rinse and pat dry chicken. I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
2 pounds thin-sliced chicken cutlets
Whisk eggs and milk together in a bowl.
2 eggs, 1/2 cup milk
Combine gf flour, paprika, pepper, and salt, in a seperate bowl.
1/2 cup Bob’s Red Mill GF All Purpose Baking Flour, 1 tablespoon paprika, 1/4 teaspoon pepper, 1/2 teaspoon salt
Place gf Panko style bread crumbs in another bowl.
1 cup gluten free bread crumbs PANKO STYLE
Dip cutlets in flour mixture, then in egg mixture, then in crumbs.
Tip: Patting the chicken dry before you begin breading it, is important because your flour cannot stick to damp chicken. Also be sure to shake off the excess flour so that your egg coating doesn't get mushy and so that your breading will stick.
Place the gluten free breaded chicken on a pan to rest before frying, allowing the coating to hydrate and develop a slight stickiness. Allowing the breading to rest for 30 minutes is crucial; otherwise, it might not adhere properly during frying. I cover mine and place it in the refrigerator.
Heat 1/4 cup of oil in a heavy 10-12 inch skillet over medium-high heat until shimmery and fragrant, but not smoking. Add the chicken and cook until browned, about 2-3 minutes on each side, adding more oil if necessary.
Fry your chicken in batches so as not to crowd the pan. If there's not enough room in the pan, the chicken will steam instead of getting nicely browned, flavorful, and crispy.
The meat is done when it reaches 165 °F as measured with a food thermometer.
Drain on a plate lined with paper towels.
Enjoy paired with your favorite dipping sauce.

Notes

Can I prepare these chicken fingers ahead of time?Absolutely! This recipe is perfect for preparing ahead of time. Allowing the chicken to rest before frying is essential. Give it at least 30 minutes for the coating to hydrate and develop a slight stickiness; otherwise, it might not adhere properly during frying. Planning ahead ensures a perfectly crispy outcome.

Is it possible to skip frying and still achieve that crispy texture? Yes!

Oven Baking: Opt for a hot 425℉ oven and a wire rack for baking, about 20 minutes. This method ensures proper air circulation, keeping the breading crispy on all sides.
Air Frying: Additionally, for a modern twist, consider using your air fryer at 400℉ for 10-15 minutes as another convenient alternative.

How should I store any leftovers? Allow the chicken fingers to cool at room temperature. Once cooled, transfer them into an airtight container. When refrigerated, these chicken tenders remain fresh for up to four days. For reheating, it's best to use your oven.

Nutrition

Calories: 494kcal

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