Gluten-Free Chicken Fingers

Gluten-Free Chicken Fingers
Makes 4
Prep 15 m
Fry 6 m
Fry per batch


  1. 1 of 1 To a shallow dish, add 1/2 cup almond flour. In a second dish, beat 3 eggs. In a food processor, pulse 1 1/2 cups old-fashioned rolled oats with 1 1/2 tsp each salt and onion powder and 3/4 tsp each garlic powder, dried thyme and freshly ground black pepper until finely ground. Pour into a third dish. Pound 1 lb boneless, skinless chicken breasts to an even 1/4-inch thickness. Cut into 3 x 1-inch strips. Dip in flour, then egg, then oats, shaking off excess. Transfer to a baking sheet. In a large skillet, heat 2 cups canola oil. Working in batches, fry chicken 6 minutes, turning halfway through, until golden brown. Transfer first batch to a clean baking sheet and place in a 200 degree oven to keep warm while frying remaining chicken. Mix 1/4 cup each apricot preserves and Dijon mustard with 1 tbsp water. Serve chicken with apricot sauce.
Nutrition Information for Gluten-Free Chicken Fingers
Servings Per Recipe: 4
Per Serving: 28 g Fat, total, 447 kcal cal., 900 mg sodium, 24 g pro., 7 g sugar, 3 g fiber, 23 g carb., 3 g sat. fat