Monday, February 6, 2012

"Daddy Chicken Fingers"

I have a friend who is a Wonder Woman. Not only is she an incredibly successful realtor when the real estate market is challenging, but she and her hubby are raising four remarkable kids while they're both working (and occasionally taking time to rip up the ski slopes as their schedule allows). One of her kiddos is gluten- and dairy-free, but she loves it when the whole family can enjoy sitting down to a gluten-free meal together.

Her husband usually cooks this favorite gluten-free recipe on his dinner nights -- it's quick, easy, kid-friendly, and a snap to whip out on a busy evening. Bring out the dips, cut up veggies and enjoy!


"Daddy Chicken Fingers"
1 pound chicken breast
2 eggs
2 cups Gluten-Free Rice Krispies, crushed (makes about 1 cup)
1/2 t. salt
1/4 t. pepper
1/2 t. Old Bay Seasoning seasoning (or your seasoning to taste)

dipping sauces (ranch, bbq, or your favorite gluten-free dressing or sauce)

Cut each chicken breast into four pieces, and pound each thinly with a flat meat mallet in between two pieces of plastic wrap.

Create two wide bowls: one with beaten egg, and one with crushed Rice Crispies and seasoning.

For each batch, heat ~2 T. oil over medium-high heat in a large pan. Dredge each chicken piece through the egg, letting the excess egg drip off, then dredge in the crushed GF Rice Krispies and place in pan. Cook each side until golden brown and the meat is cooked through.

Cut into strips and enjoy with your favorite dip!

Grain-Free Version: substitute 1 cup almond flour for the Rice Krispies

Did you know: Canola oil can be hard to digest for many gluten sensitive or gluten intolerant people. Your best bet for cooking oils is olive, grape seed or coconut. Any non-GMO oil of your choice would be a good second choice.

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