Gluten-free Chicken Fingers with a Kick
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8oz chicken breast cut into short strips1/2 cup 1% milk2 tbsp apple cider vinegar2 tsp dry mustard powder1/3 cup gluten-free baking mix, I use Pamela's which has a buttermilk flavor, that might make a differencea dash of cayennegarlic salt and black pepper to taste
Preheat the oven to 450F
Mix the cider vinegar and the mustard powder into the milk
Soak the raw chicken strips in the milk mix for between 30 min and overnight (depending on how well you plan ahead. I did 30 min.)
Mix together the flour, cayenne (not much is needed for bite, really!), garlic salt, and black pepper
Dredge the wet chicken pieces in the flour mix and put them in a greased pan
Bake at 450F for 45-50 minutes until the chicken is done and the flour is browning. You might want to flip them once halfway through for evenness.
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
Mix the cider vinegar and the mustard powder into the milk
Soak the raw chicken strips in the milk mix for between 30 min and overnight (depending on how well you plan ahead. I did 30 min.)
Mix together the flour, cayenne (not much is needed for bite, really!), garlic salt, and black pepper
Dredge the wet chicken pieces in the flour mix and put them in a greased pan
Bake at 450F for 45-50 minutes until the chicken is done and the flour is browning. You might want to flip them once halfway through for evenness.
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 3.8 g
- Cholesterol: 71.3 mg
- Sodium: 535.8 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 0.9 g
- Protein: 30.3 g
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