gluten free chicken fingers

In the summertime, when the weather is fine,

We eat our chicken, and drink our wine,

Unless you’re vegan, then you can sub out

Tofu in this recipe.

chicken-fingers

I imagine you sang along in your head to that.  And if you didn’t, google “Mungo Jerry”.  Fried chicken and warm weather ring something sweet in my head, and of course being of the gluten aversioned crowd doesn’t leave me with many options aside from those homemade for this simple satisfaction of crispy, breaded chicken.

Alas, it’s really not too bad at all to have to make my own, because I add not one but two secret ingredients to the mix to add a sultry, warm flavor to the already-delectable classic.

Don’t know what I’m talking about?  Perhaps you should watch the video above.  🙂

gluten free chicken fingers

Serves 2
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 2 chicken breasts
  • 1 cup millet or rice flour
  • 1 tablespoon dried (rubbed) sage
  • 1/8 teaspoon turmeric (dried)
  • 1 teaspoon sea salt
  • 1/2 cup coconut milk
  • 1/4 cup olive oil

Directions

Step 1 Cut your chicken breasts into strips of desired size for your chicken fingers. Set aside.
Step 2 Mix flour, spices, and 1/2 tsp. sea salt in a medium shallow bowl. Pour your coconut milk into another shallow bowl. Salt your chicken breasts with remaining sea salt.
Step 3 Form your assembly line: dip the chicken breast in the coconut milk, then the flour, coating completely. Then put on a clean plate. Repeat with all chicken pieces.
Step 4 Pre-heat your oven to roughly 375 degrees Fahrenheit, 180 degrees Celcius. Heat olive oil in a large oven-proof baking pan over medium heat. Once the oil is hot, but not smoking, cook chicken fingers on one side until golden browned. Turn, and pop them in the oven. Bake for about 6 minutes, until cooked through, but not dry.
Step 5 Serve with your favorite sides (might I recommend my cabbage slaw dish) and sauces!

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