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Thursday, January 19, 2012

Extra Crunchy Chicken Fingers (GFCF)

So last night was my first attempt at cooking a GFCF meal...and to my surprise, it turned out really really good! It is something that I will definitely make again. I chose chicken fingers because it is something that Josiah loves...this was definitely healthier than frozen chicken fingers...a little more laborsome, yes. But knowing that my family (especially the wee ones) are eating healthy is worth the extra labor of love.  So here it is:

Extra Crunchy Chicken Fingers (GFCF)

What you will need:

2 cups of gluten free corn flakes
1 cup of gluten free pretzels
1/2 tsp garlic powder
1/8 tsp paprika
1/8 tsp mustard powder
1 cup gluten free all purpose flour blend (see below)
1 tsp salt
1/2 tsp ground black pepper
3 eggs, lightly beaten
1 tsp gluten free soy sauce
4 Chicken Breast (tenderized and cut into strips)
Nonstick cooking spray

GFCF All-Purpose Flour Blend (this blend is for all baked goods not made with yeast):

1 cup white rice flour
1 cup sorghum flour
1 cup brown rice flour
1 cup almond flour
1 cup cornstarch

Combine all ingredients and whisk until flours are evenly distributed.  Store in an airtight container in the refigerator.

So pretty much it takes all of these:

Plus this:

To make this:

(what I like about this is that you can just double and triple, etc. the recipe and store in the fridge for whenever you have a recipe that calls for all-purpose flour)

Okay, so now that we have our flour blend recipe taken care of, let's continue with the chicken tenders:

1. Preheat the oven to 350 degrees. Combine the corn flakes and pretzels in a food processor; pulse until coarse crumbs form.

2) Pour crumbs in shallow dish; stir in garlic powder, paprika and mustard powder:
3) Combine flour blend, salt and black pepper in another shallow dish.

4) Combine eggs and soy sauce in a third shallow dish:

So now you have your three shallow dishes: (couldn't get the pic to load horizontally...sorry)

5) Prepare your chicken: tenderize it and cut it into strips:

6) Coat chicken with seasoned flour blend; shake off excess. Dip in egg mixture; drain.  Transfer to crumb mixture; coat both sides with crumbs.
7) Spray large nonstick skillet with cooking spray.  Working in batches, brown chicken on both sides; transfer to large cookie sheet.
8) Bake for 10 minutes or until chicken is cooked through. Serve:
Obviously the cheese on the salad isn't part of the GFCF diet. I guess we will give that up eventually too before Josiah starts trying to pick it off our plates!

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