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Gluten Free Chicken Fingers

Written By: Eric on March 16, 2010 3 Comments

Going Gluten Free does not mean you have to sacrifice giving up breaded items all together. It might mean you cannot eat at most restaurants if you are looking for chicken nuggets or breaded fish. These are some items that I really enjoy and like them even better now that I know there are GF alternatives. I got to thinking that instead of going out to a fast food place where I could not eat certain things like chicken nuggets it would be much better to just make my own and make some Gluten Free Chicken Nuggets. I got this recipe from about.com.


Gluten-free Italian chicken nuggets are incredibly crispy thanks to gluten-free panko-style breading. This is a gluten-free kid favorite. Serve with your favorite gluten-free nugget dipping sauce. Homemade Gluten-Free Barbecue Sauce is especially good with these golden, crispy chicken nuggets.
Prep Time: 15 minutes
Cook Time: 10 minutes

* 3 skinless, boneless chicken breasts
* 1/2 cup gluten-free all purpose flour mix (use your favorite mix)
* 1/2 teaspoon salt
* 1/8 teaspoon fresh ground pepper
* 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
* 1 large egg and 1 tablespoon olive oil, whisked together
* 1 cup crushed gluten-free rice chex cereal (see tips)
* 1/2 cup freshly grated Parmesan cheese
* 1/4 cup olive oil for pan-frying
* 1/4 cup canola oil for pan-frying


* Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
* Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2×2-inch nuggets.
* Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
* In second dish, combine egg and olive oil. Whisk to thoroughly combine.
* In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
* Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
* Place the nuggets on a large baking sheet lined with parchment paper.
* Refrigerate for about 30 minutes before frying.
* In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
* Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

Yield- 4 to 6 servings

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3 Responses to “Gluten Free Chicken Fingers”

  1. Jarvis Kondo says on: 17 March 2010 at 12:41 am

    thank you, Keep up the Great work 🙂

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