Lightly Coated, Sweet Chicken Strips

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Even before I was diagnosed with Celiac Disease, I didn’t have the strongest stomach.  I wouldn’t be the one to jump at the opportunity to try a deep fried oreo.  (Well, maybe in my crazy pizza eating competition days).  Nonetheless, it didn’t take much work to make chicken fingers the same way I used to by using olive oil for eggs and GF flour for regular flour.

Now,  this recipe is quick and simple.  Most importantly, it uses a few of my favorite gluten free products, including Spice Island spices and Bone Suckin’ Sauce.  You can read about them in the Tips & Tricks section below!!

And, as always, Happy Cooking!

Sweet Chicken Strips Recipe


  • IMG_7377Chicken Breasts
  • O Olive Oil (any olive oil will work)
  • GF Flour Mix
    • My mix is ½ cup of Superfine White or Brown Rice Flour, ¼ cup of Arrowroot Flour, ¼ + 2 tbsp. Sorghum Flour, and 1 tsp. Xanthum Gum.
  • Onion Powder
  • Garlic Salt
  • Bone Suckin’ Barbecue Sauce


  1. Preheat oven to 425.
  2. Pound your chicken breast(s), and cut into thin slices.
  3. Coat the chicken strips in olive oil.  Apply a generous amount.
  4. IMG_7381Roll the olive oil coated chicken in your GF flour mix.
  5. Place strips on the cooling rack that is on top of a pan.
  6. Sprinkle onion powder and garlic powder on the strips.  Flip over, and sprinkle again. Remove excess spices from the pan.
  7. Cook for 12-15 minutes, until the flour is golden brown.
  8. Sprinkle with BBQ sauce, and enjoy!

Tips and TricksIMG_7386

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