Gluten-Free, Egg-Free Chicken Fingers

Tasty gluten-free, egg-free baked chicken fingers

Chicken fingers are probably one of the most standard items on any menu. Everyone loves chicken fingers. You’re crazy not to love ’em; they’re delicious!

Unfortunately, they aren’t the healthiest item on the menu or even close to healthy. Most 3-5 piece chicken fingers have 400-600 calories and over 30g fat! And that’s without the fries {and we all know they are usually going to come with fries}

Another issue is that they aren’t gluten or wheat free. Oh and they commonly use eggs to help the batter adhere to the chicken. Hmpf… What if you have food allergies?

Make your own! It’s easy and doesn’t use any special ingredients.

I will tell you that these don’t taste exactly like fried chicken fingers. You use oatmeal for these, and while they still taste delicious, the crust isn’t super crispy. To get a crispy crust, you’ll probably need to use some sort of bread or cracker crumbs (which usually contain gluten). But if you can’t have gluten or wheat or even eggs, you can eat these!

These won’t completely replace your fried chicken fingers, but they are delicious and easy. Oh and they are pretty healthy, too. Beat that breaded, fried chicken fingers from a fast food place or restaurant!

Oatmeal Crusted Chicken Fingers

Tasty gluten-free, egg-free baked chicken fingers

Print Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 3

Author: Meme

Ingredients

• 2 teaspoon oil divided
• 1 cup oats old fashioned or quick
• 1/8 cup Parmesan cheese grated
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 pound chicken breast tenders

Instructions

• Preheat the oven to 450°F. Rub a baking sheet with 1/2 teaspoon oil or line with foil.
• Put the oats in a food processor and process until coarsely ground. Add cheese, salt, garlic powder and pepper, and pulse a couple of times to combine. Put oat mixture in a shallow bowl.
• Rub the chicken tenders with remaining 1 1/2 tsp oil. Dredge chicken in the oat mixture. Once all the chicken has been "breaded," spray again with cooking spray and repeat the dredging process. Place chicken on prepared baking sheet.
• Bake in preheated oven for 12-15 minutes or until browned, flipping tenders over half-way through cooking time. Let sit on baking sheet for 5 minutes and transfer to cooling rack. Serve and enjoy! Don't forget the ketchup

Notes

*Make sure you find oatmeal that is certified gluten-free to guarantee that there won't be any traces of wheat or gluten in them.
*Once they have completely cooled, you can transfer them to an airtight container or zip-top bag. They will keep for 2-3 days in the refrigerator and 1 month in the freezer (if well sealed). Reheat in a 300° oven until warmed through.
*Adapted from this recipe from Cooking Light on MyRecipes

What to Use in This Recipe

Mini Food Processor

Baking Sheet

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme