Make the crispiest chicken fingers you’ll ever make using Gluten free panko breadcrumbs. They are Japanese breadcrumbs and are bigger than normal breadcrumbs which = more crunch, compensating for not deep frying. They’ll be ready in just minutes!
I rarely deep fry. I hate the mess. I feel like it’s a “waste” of oil (unless I make deep fried goodness again shortly thereafter – which is unlikely), plus I am a klutz so I have a fear of deep frying. And it’s just not healthy.
Oreida Tator tots take the same cooking temp., so for a fast fix side dish – pop some in the oven (directions on side of package).
- 2 T. Water
- 4 T. Ranch dressing (Gluten free)
- 1 Cup Plain or Italian style Gluten free panko bread crumbs
- 1/2 Cup Grated Parmesean cheese
- 1 Pkg. Chicken breast (about 1-1/4 lb.)
- Olive oil spray
Pound chicken slightly at thicker end to make uniform thickness.
Cut chicken in to pieces a little thicker and longer as a finger. If they are too thin they will dry out during cooking.
Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
In a shallow dish, beat ranch dressing and water. In second shallow dish, mix bread crumbs and cheese. Dip into water/ranch mixture, shake off excess, then coat with bread crumb mixture. Place on cookie sheet. Spray slightly with spray olive oil.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
Serve with Ranch dressing or favorite dipping sauce.
If you can not find Italian style bread crumbs add 2 T. of mixed Italian seasoning to the plain bread crumbs if desired.
The chicken can be cut ahead of time and stored in a zip lock bag.
***Kinnikinnick & Ian's both make GF panko crumbs. Ian's makes an Italian style version, however it is not as easy to find. Most stores seem to carry the Kinnikinnck.
WANT TO MAKE A COCONUT VERSION ????
Sub out Dijon mustard for the ranch, use plain panko crumbs and trade the cheese for sweetened coconut flakes. Serve with honey mustard or your favorite dipping sauce.