I hope that I am not the only gluten free person out there to admit that I am inwardly jealous when I see people diving into a chicken finger basket.
This was my favorite meal as a kid – and when I found out about my wheat allergy, it was suddenly taken from me. Major bummer.
Last night, I just wanted comfort food – some chicken fingers, if you will. But, I was faced with a daunting task – to make them gluten free and a little healthier for you than the fingers and fries soaked in grease. And, what do you know!? It can be done.
This meal is delicious. I even made my own honey mustard dipping sauce to go with my baked chicken fingers. Dive in – this is healthy, quick and will satisfy that chicken finger craving.
For the chicken fingers, you will need: 6 chicken cutlets, 2 cage free eggs, ½ cup Parmesan cheese, ½ cup almond meal, 1 tbsp. garlic powder, 1 tsp. paprika, salt and pepper to taste..
Crack the eggs into a bowl and whisk the mixture together. Set aside.
In a separate bowl, pour in the Parmesan, almond meal, garlic, paprika, salt and pepper. Mix these ingredients together well.
First, take a raw chicken cutlet and dip it in the egg mixture. Coat it well and then transfer it to the loose breading mixture. Make sure all these tasty ingredients cover your chicken piece. Do this same process one by one to each chicken cutlet.
Place all the coated chicken pieces onto a lined cookie tray. Preheat the oven to 375 and pop in your chicken fingers for about 15-20 minutes or until golden brown.
For the honey mustard sauce, you will need: ½ cup Dijon mustard, ¼ cup honey, 2 tbsp. light mayo, and 1 tbsp. lemon juice.
Combine the ingredients above – for a delicious dipping sauce. With this homemade meal, you will never grow jealous again of others getting that chicken finger basket at Dairy Queen. You have a healthier, gluten free version that is simply fabulous!