As somebody who adheres to a gluten free diet, there are a lot of things I miss… like the chicken fingers I used to love as a child! Although many restaurants in larger metropolitan areas are starting to offer gluten free pasta and bread, gluten free chicken fingers are never something you see on the menu. So I decided to make my own! Here is the simple recipe.
For this recipe you’ll need:
- 10 thin-sliced chicken cutlets
- 2 cups of tortilla chips
- 1 cup gluten free Bisquick (usually sold in the baking aisle, not the breakfast aisle)
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon Adobo seasoning
- 1 teaspoon paprika
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat the oven to 450 degrees. Begin by combining the eggs and buttermilk and stirring until they are well combined. Add a dash of salt and pepper for flavoring, as this will be your marinade.
Put the chicken cutlets in the marinade and leave it in the refrigerator for about a half hour while you prepare the dry ingredients.
Using a food processor, chop the tortilla chips, Bisquick, and spices until they are well-combined and have a fine crumbly texture.
Prepare a baking sheet lined with parchment paper and sprayed with nonstick cooking spray. Put the mixture on a plate and begin rolling the chicken cutlets until they are fully covered. Press down hard so the mixture sticks, and then line the cutlets up on the baking sheet.