Prepare the Chicken Fingers
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a small bowl, mix water, mustard, salt, pepper, paprika, cayenne, garlic powder, and onion powder.
Grind Melba toast in a food processor until it becomes a powder. Add to a second small bowl.
Coat chicken strips on both sides, first in the spice mixture and then in the Melba toast powder. Place on the prepared baking sheet.
Cook about 20 minutes, turning halfway through. For added crunch, broil for the last two to three minutes. Serve immediately.
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Any ideas on how to make this gluten free?
When you say mustard, do you mean powdered mustard or the creamy type ?
creamy mustard :)
what can you use instead of melba toast?
Any other crunchy type cracker should work.
Delicious recipe. chicken was moist and crunchy on outside will definitely be making this again.
Delicious! perfect as a low fat sub for the real stuff...