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Breaded Chicken Fingers Gluten Free

For Flashback Friday, I pulled up this recipe I first posted here  in June of 2012 ... I recently made them again ... and tried baking them instead of frying  -  baking instead of deep frying will be my preferred method from now on ...  I have a new oven that has the convection option which I have never had before and I am loving the difference  it makes in meat and vegetables.
  • 6 skinless chicken breasts -- ( or about one per serving) 
  • 1/2 cup milk
  •  1 crushed clove of garlic 
  • 1/2 loaf of gluten-free bread crumbs.  
  • 1 cup  starch (cornstarch, arrowroot, tapioca, sweet rice, potato - or a combo)  spiced  to taste   ( I use salt, pepper, anise seed, a little Thyme) 
  • 2 slightly beaten eggs
  • oil - for drizzling
1. Marinate chicken in ziplock plastic bag with milk and garlic clove for about 2 hours -- or longer 
2. Drain chicken  and cut breasts into 1/2 -3/4 inch wide strips
3. Place bread crumbs, starch,  and eggs in three separate bowls

4. Assembly line fashion --  dip each 'chicken finger' first into spiced starch then into eggs then roll in the breadcrumbs 
5.  Arrange on baking sheet, lined with parchment and bake at 400 degrees convection oven for 30 minutes, or until crumbs are nicely browned.  (I drizzled a bit of oil over each piece before putting in oven)
6. Serve hot !   Delicious !!!

1 comment:

  1. Interesting!! Apparently the constant circulation of hot air cooks the outside but leaves the inside tender, as opposed to steady heat from a regular oven. The convection option sounds useful.


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