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    Home ยป Recipes

    Gluten-Free, Egg-Free Chicken Fingers

    Published: Mar 8, 2012 ยท Updated: Aug 24, 2022 ยท Post may contain affiliate links

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    Tasty gluten-free, egg-free baked chicken fingers

    Gluten-Free, Egg-Free Chicken Fingers

    Chicken fingers are probably one of the most standard items on any menu. Everyone loves chicken fingers.

    Gluten-Free, Egg-Free Chicken Fingers

    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.

    Oatmeal Crusted Chicken Fingers

    Tasty gluten-free, egg-free baked chicken fingers
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    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
    • โ…› cup Parmesan cheese grated
    • ยฝ teaspoon salt
    • ยผ teaspoon garlic powder
    • ยผ teaspoon ground black pepper
    • 1 pound chicken breast tenders

    Instructions

    • Preheat the oven to 450°F. Rub a baking sheet with ยฝ 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 ยฝ teaspoon 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
    silver baking sheet
    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

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    Comments

    1. PepperBento says

      March 08, 2012 at 7:07 pm

      Have you ever thought of trying Corn flour for these?

      I think the flavour would be a lot more accurate.

      -Pepper

      Reply
      • memeinge says

        March 08, 2012 at 7:53 pm

        I've never tried that before, but that's a great idea! Thanks!

        Reply

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    Welcome!

    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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