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
- Chicken 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
- Preheat oven to 425.
- Pound your chicken breast(s), and cut into thin slices.
- Coat the chicken strips in olive oil. Apply a generous amount.
- Roll the olive oil coated chicken in your GF flour mix.
- Place strips on the cooling rack that is on top of a pan.
- Sprinkle onion powder and garlic powder on the strips. Flip over, and sprinkle again. Remove excess spices from the pan.
- Cook for 12-15 minutes, until the flour is golden brown.
- Sprinkle with BBQ sauce, and enjoy!
Tips and Tricks
- I used Spiced Island spices. Their single-ingredient spices are processed on dedicated lines that aren’t used for gluten-containing items.
- I love Bone Suckin’ Barbecue Sauce, but it’s much thinner than many other BBQ sauces. This is why I sprinkle it on top of the fingers, rather than dipping the chicken fingers in the sauce.
- You could also cook this recipe directly on a pan by flipping the chicken strips over half way through.