Crunchy Baked Chicken Fingers with Gluten Free Breading

Elky Friedman Recipe By
  • Cook & Prep: 45 m
  • Serving: 4
  • Contains:

The combination of mayo, white wine, and almonds give the chicken such a rich taste, even without going anywhere near a frying pan. Our photographer enjoyed these for lunch. Leah, Renee, and Victoria came by and couldn’t believe they weren’t fried (but only for a second...they know me well enough by now). The best part...they’re easier to make than your standard fried nuggets, since there’s no standing over the frying pan.

Ingredients (8)

Main ingredients

Start Cooking

Make the Chicken Fingers

Yields about 20 pieces.

  1. Preheat oven to 375ºF. Grease a baking sheet with nonstick cooking spray. (Use olive oil to grease it if you don’t use cooking spray on Pesach).

  2. In a small bowl, combine mayonnaise and wine.

  3. In the bowl of a food processor, pulse the almonds. Do not grind them too finely. There should be both small and large pieces of almonds.

  4. In a second small bowl, combine the coarsely ground nuts, potato starch, paprika, garlic powder, and salt

  5. Dip each chicken finger into the mayonnaise mixture, then coat evenly with the nut mixture. Place on prepared baking sheet and repeat with remaining chicken.

  6. Bake uncovered for 20 minutes.

Note:

A little dipping sauce goes a long way. I combined 1 cup duck sauce (sugar-free or regular), 3 tablespoons ketchup, and 1½ tablespoons vinegar in a saucepan. Bring to a boil and simmer over low heat for 5 minutes. Serve warm.

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