Gluten-free chicken fingers are so easy to make at home. Why bother with those fast-food or frozen versions with unmentionable and undesirable ingredients?
Gluten-Free Chicken Fingers Recipe
3 Tablespoons olive or vegetable oil
2 Tablespoons melted butter
1/4 cup milk
1/4 cup gluten-free ranch dressing (such as Hidden Valley®)
3 boneless, skinless chicken breasts (2-1/2 to 3 pounds)
1 cup cornstarch (cornflour)
1/2 cup fine cornmeal (see Notes)
2 Tablespoons brown sugar
1 Tablespoon sweet Hungarian paprika
1 Tablespoon salt, or to taste
1 teaspoon onion powder
1 teaspoon dried oregano, crushed between your palms
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper or ground chipotle
1/2 cup prepared ranch dressing
1/4 cup sweet chili sauce (see Notes)
Preheat oven to 425 F. Line a shallow jelly roll pan with non-stick foil or use a non-stick jelly roll pan. Measure the vegetable oil and melted butter into the prepared pan. Use a basting brush to thoroughly coat the bottom of the pan with the oil/butter mixture.
Place the milk and ranch dressing in a gallon-sized zip-top bag and squish to combine. Pat the chicken breasts dry with paper towels. Slice each breast cross-wise into 1-inch “fingers.” Add to the milk/ranch mixture, squeeze out the air, seal, and refrigerate for 1 hour.
Measure cornstarch, fine cornmeal, brown sugar, sweet paprika, salt, onion powder, oregano, garlic powder, cumin, sage, and cayenne or chipotle pepper into a large zip-top bag. Squish to combine.
Drain the chicken fingers in a colander. Add the dipped chicken fingers to the seasoned cornstarch and shake to coat. Do this in batches, being sure to shake off any excess. Discard excess coating mix.
Place the chicken fingers in the prepared pan. Coat the tops of the chicken fingers with butter-flavored vegetable oil spray. Bake for 10 minutes. Remove pan from the oven and turn the chicken fingers over. Return to the oven for an additional 5 minutes until golden. (Do not over cook or they will be come dry and chewy.)
For the Dipping Sauce:
Whisk together the ranch dressing and sweet chili sauce.
Serve the gluten-free chicken fingers with ranch chili dipping sauce.
Yield: 4 to 6 servings
• If you only have regular cornmeal, no worries. Place the cornmeal in a food processor and pulse until the granules are half the original size.
• Sweet chili sauce is usually found in the Asian section of most markets. I often substitute Sweet Baby Ray’s® Sweet Chili Wing Sauce & Glaze, which is usually stocked with the barbecue sauces. It’s pretty much the same thing and often less expensive than the Asian versions.