Gluten Free Ultimate Chicken Fingers Recipes

Steps:

• Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan.
• In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs.
• Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying.
• One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time.
• Serve with mashed potatoes and green beans.

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.