Crispy Rice Chicken Fingers
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free This a great appetizer, but can also be used as a main dish if you are in a hurry. The smaller the chicken fingers, the less time they take to bake.
4 chicken breasts, cut into 1/2 inch, short strips
2 eggs, lightly beaten
1/4 cup rice milk
2.5 cups gluten-free, crispy rice cereal, crushed
1 tsp garlic powder
3/4 tsp basil
3/4 tsp oregano
3/4 tsp sea salt (optional)
1/4 tsp freshly ground pepper (optional)
**For a more bold flavour, add 1/2 tsp dry mustard
Pre-heat the oven to 350 degrees F. Line two baking sheets (or large glass baking dishes) with baking parchment.
Mix well all the ingredients for the breading. Pour it into a shallow baking dish (like a pie pan). In a separate shallow dish, mix the 2 beaten eggs with the rice milk until well combined.
Dip the chicken strips, a few at a time, into the egg mixture first, then press the strips into the breading covering all sides. Immediately, place the chicken strips onto the baking parchment. Adjust the seasonings now if needed.
Bake for 10 minutes on one side, then test to see if it is done well enough to turn them over. Do not stir the chicken strips, or turn them over often, or the breading will get soggy. Cook another 5-10 minutes on the other side, or until the chicken strips are cooked through. Keep a close eye on the chicken strips as the degree of thickness will determine how quickly they cook.
For the last 2 minutes of cooking, turn the heat up to broil and brown one side. Again, be watchful as the rice breading can burn easily.
These chicken fingers go great with the almond satay sauce or homemade ketchup sauce for dipping.