Baked Gluten Free Chicken Fingers

It’s almost back to school time, which means time to begin packing lunch again. I’m launching a brand-new product and cookbook called Lunch, by me! which is a complete toolkit for parents and children to use together to make packing a nutritious school lunch easy and fun. This is HOT off the press and I’ll share more later this week on the full product line, but in the meantime, I want to give you a sneak peak of one of the recipes in the book: Gluten-Free Chicken Fingers.

Baked Gluten-Free Chicken Fingers

Baked Gluten Free Chicken Fingers

For school lunch I like to pack my kids kabobs with the gluten-free chicken fingers, cut-up cheese sticks and grapes, threaded on a chopstick because

1 – Everything tastes better on a stick and

2 – My kids think that chicken fingers deserve their own food category

I usually make the chicken fingers for dinner the night before and then cut them up in the morning for the kabobs.

Cook once = eat twice = WIN!

I saw a recipe for Betty Crocker’s gluten-free chicken fingers , but I wasn’t a huge fan because her recipe used Gluten-Free Bisquick which doesn’t offer the crunch or flavor of typical chicken fingers. Instead, I used gluten-free panko, which you can find at Earth Fare or Whole Foods.

Baked Gluten-Free Chicken Fingers

  • 1 pound boneless, skinless chicken tenderloins
  • 1 cup fat-free buttermilk
  • 2 Tbsp. Frank’s Red Hot
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/4 cup garbonzo bean flour
  • 1 cup crushed gluten-free panko flakes

1. Combine the buttermilk and hot sauce in a large bowl and soak the chicken tenderloins for several hours in the refridgerator.

2. Mix the garbonzo bean flour and spices and spread onto a large plate. Pour the gluten-free panko flakes in a large Ziploc bag.

3. One at a time, remove a chicken tenderloin from the buttermilk mixture. Dip into the garbonzo bean flour mixture on the plate, then dip back into the buttermilk, then place in the bag of gluten-free panko flakes and shake vigously (kids love to help with this step.)

4. Spray a 9X14 inch glass baking dish with Trader Joes Olive Oil Spray and place the chicken fingers one at a time in the dish. Bake at 400 for 30-40 minutes.

These are absolutely delish! My hubby and kids LOVED them for dinner and the kiddos had them the next day in their lunch. They even begged for them again for an afterschool snack!

Try them and let me know what you think.