Baked Chicken Fingers ~ Gluten-Free

Tonight I had chicken on the menu and wanted to make chicken fingers out of the chicken, but didn’t really want to deep fry or even pan fry them.  I didn’t have any breadcrumbs, but did have Rice Chex and had seen that people had suggested using those in place of breadcrumbs.  I decided to give it a try. 

4 chicken breasts

My breading mix:

1.5 cups of crushed Rice Chex cereal

1/2 cup parmesan cheese

1 tsp garlic powder

1/2 tsp basil

1/2 tsp oregano

Liquid for dipping:

2 egg whites

1/2 cup to 1 cup of milk


Heat oven to 350 or 375.  Cut chicken breasts into strips.  Crush cereal & mix the rest of breading mixture together in a large ziplock bag or bowl.  Dip chicken strips in milk/egg mixture and then roll around, toss, shake & shimmy them in the breading mixture.  Place them on a baking sheet.  **I used a baking sheet that was covered in foil, then placed cooling racks on top & sprayed with Pam.  I did this so that the chicken fingers would not get soggy when cooking.  Repeat until finished.  Bake for 15-25 minutes, keeping a close eye.  The thicker your strips, the longer it will take to cook through.  You may broil on low at the end to brown up a bit if need be, then flip & do the same.  I would say 1-2 min. max. 

I served these with sweet potato hash browns & corn on the cob.  The kids & Aaron absolutely raved about these!  They said they tasted just like Wendy’s chicken nuggets (not sure if that is a compliment or not 😉 ).  I will say that Jon & Aaron were using dipping sauces from Wendy’s that Hannah didn’t use the other day, so maybe that is why.  LOL!  I didn’t get a picture because they literally ate them faster than I could plate them up.  Jon has requested that we have these again tomorrow night!  LOL!  Maybe not that soon, but definitely a weekly menu item. 

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