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Gluten Free Chicken Fingers

6091_1203459331327_5502840_n I have tried so many gluten free chicken fingers, chicken nuggets, fish sticks and so on. I could start a slam book. There is always something wrong. If they are good the price is usually high and if they are bad they are just plain awful. So here are some tips for making that deep fried favourite of today’s youth. I do this in large quantities and then freeze. They bake up beautifully and quickly. First you need your choice of meat. Chicken tenderloins are the cut you use for chicken fingers. Anything can be cut into nuggets.  You can also use this recipe make southern style fried chicken or steak. As always you are only limited by your imagination. So let's get cooking.

Frying Mix

  • 1 box (16 ounces) cornstarch
  • 2 tablespoons Season Salt (I use Lawry's)
  • 2 tablespoons Vegetable Bullion (I use Massel it is GF and vegan)
  • 1 tablespoon black pepper
  • 1 teaspoons Garlic Salt
  • 1 teaspoon Onion Salt

Put it all in a gallon plastic storage bag, seal, and shake.

Now you have a coating mix that is not only inexpensive but tasty.

To fry it up you start by dipping the meat in a wet mix and then coating it in the dry. I use a mix of milk and eggs. You can use Rice milk, Soy milk, or just eggs. What ever you have on hand. It is the glue that sticks the mix to the meat.

The pattern is this:

Dip in the wet mix

Coat with the dry mix

drop into oil that has preheated to 375 degrees ( I like Peanut oil)

fry for about 3 min. ( I always cut a piece to make sure it is not pink in the middle)

Place on towels to drain.

That is that. Now a few tips. Smaller piece will take less time to cook. Meat with the skin on and bone in will take longer to cook.

Now do not let anyone gobble it up before you can try some.

6091_1203459371328_1373920511_30577231_4842206_n When reheating frozen chicken. Place on an un-greased cookie sheet. Bake at 375 for 15-18 min. Oh so nice to have around for those days you do not want to cook.

Here are a few extra things you may want to try

  • marinade the meat overnight in dill pickle juice ( can you say Chic 'Fila kids?)
  • add 1 tablespoon of jerk seasoning to the mix
  • add 1 tablespoon paprika, 2 teaspoons dried chervil, 1 teaspoon dried parsley, 1 teaspoon tarragon, 1/2 teaspoon sage (KFC Clone anyone..I double these for more flavor)
  • add what ever you can think of and try something new. (do not forget to tell me all about it)

Serve these with your favourite dipping sauce and sides. Take them to the party or the office. You will not be disappointed. Have fun and Eat well! Live, Laugh, and Enjoy! ~Fire-Eyes

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