Date: October 26, 2012

Author: April

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Gluten free, crispy, crunchy chicken fingers recipe

At this point our kids are young so one package of breast still feeds us all, for your family you may need to double this recipe. Single friends, you will have tasty leftover fingers ready for a snack in the fridge.

4 cups of organic corn flakes (most of the corn in this country is GM corm, don’t eat it unless it’s organic)
2 organic chicken breasts (1 package) cut into whatever size or shapes you like just keep the breast as thick as it came.
1 cup sorghum flour
1 large egg beaten with 2 tablespoons water in shallow medium bowl

Sunflower and or olive oil (in all I used about 1/2 cup) sunflower has a lighter taste both work well
Start with about an 1/8 inch of oil in a frying pan and add/replace as needed. The chicken soaks the oil up as you go so use an oil you trust. I usually do these in two batches to avoid crowding and loss of the coating.

Run the corn flakes through the food processor or even a blender if that’s all you have. If you like the crunchy crispy “skin” style don’t over process. The finer the it gets the better it coats but you loose the texture.

Dredge the chicken in the sorghum flour.

Next into the egg wash mixture.

Then roll in corn flakes. Coat really well.

Get the oil hot first, then place them in be careful oil spits.
Cook over medium heat for about 3-5 minutes on each side, or until at least 165 degrees, it should be golden brown and crispy. Adjust heat as necessary not all stoves are the same. You don’t want them to burn on the outside and not cook through.

Set on paper towel or plate for a minute to cool and enjoy. These are great even the next day as a snack, my son asked for them for breakfast 🙂

I like to serve these with raw honey mustard, just mix some good honey and your favorite mustard to taste. Add salt and pepper.

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