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.
You can press some of the leftover mixture on top of the cutlets… and don’t worry if it spills onto the parchment, it won’t be in the oven long enough for it to burn. Cook them in the 450 degree over for 11-13 minutes or until the coating has begun to brown and the chicken is no longer pink on the inside. The internal temperature of the chicken should be at least 165 degrees.
Now serve with a generous portion of honey mustard sauce and enjoy!