Chicken Fingers - Gluten-Free

Recipes provided by Pamela Furlan, DAH Rep.

Chicken Fingers
4 boneless, skinless chicken breast halves
½ cup 2% milk (cow, rice or soy)
Breading Mix (below)
Salt & Pepper
Slice each chicken breast diagonally into ½” wide strips. Put milk in a bowl and some of the breading mix into another. Dip each strip into milk, then coat with breading mix and lay out on Silpat. Drizzle or spritz with a little oil of choice (I use Watkins Garlic & Parsley Grapeseed Oil). Bake at 350o for approximately 20 minutes or until nicely browned.

Breading Mix
(From Cooking Free Cookbook by Carol Fenster, Ph.D.)

1 cup potato flour (not potato starch)
1 cup arrowroot
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon onion powder
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon sugar

Mix ingredients together and store in airtight container in dark, dry place. Use as breading mix for meats, seafood or vegetables when frying. Use only what you need and do not reuse the mix after dipping raw food into it. Use within 3 months.