Gluten-Free Is Me: Dijon Baked Chicken Fingers
If you have roughly 25 minutes to spend in the kitchen, Gluten-Free Is Me: Dijon Baked Chicken Fingers might be an amazing gluten free and dairy free recipe to try. For $3.73 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 622 calories, 60g of protein, and 18g of fat per serving. This recipe serves 2. Head to the store and pick up paprika, gluten-free cornflakes, olive oil, and a few other things to make it today. A couple people made this recipe, and 37 would say it hit the spot. It is brought to you by Feed Me Phoebe. Overall, this recipe earns a great spoonacular score of 82%. Users who liked this recipe also liked Healthy Baked Chicken Fingers {Gluten Free}, Baked Chicken Fingers with Panko and Dijon, and Gluten-Free Ultimate Chicken Fingers.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup Dijon mustard
2 eggs
2 garlic cloves, minced
3 cups gluten-free cornflakes (preferably organic, non-GMO)
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon sea salt
1 pound boneless skinless chicken breast, cut into strips
Equipment:
baking paper
food processor
baking sheet
oven
bowl
mixing bowl
whisk
Cooking instruction summary:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a small food processor, pulse the cornflakes with the salt and paprika until finely ground. Remove to a shallow bowl and drizzle in the olive oil. Whisk with a fork until the cornflake crumbs are coated and not clumping together. In a second bowl, beat the eggs until smooth. In a large mixing bowl, combine the Dijon and garlic. Add the chicken and toss until well coated. Working one by one, dredge the chicken in the cornflake mixture, shaking off any excess. Dip the tenders in the egg and return them to the cornflakes, pressing down until fully coated. Arrange the tenders in an even layer on the baking sheet. Bake in the oven until golden and crispy, 15 to 20 minutes. Allow to cool slightly on the tray, then serve alongside ketchup and mustard.
Step by step:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a small food processor, pulse the cornflakes with the salt and paprika until finely ground.
2. Remove to a shallow bowl and drizzle in the olive oil.
3. Whisk with a fork until the cornflake crumbs are coated and not clumping together. In a second bowl, beat the eggs until smooth. In a large mixing bowl, combine the Dijon and garlic.
4. Add the chicken and toss until well coated. Working one by one, dredge the chicken in the cornflake mixture, shaking off any excess. Dip the tenders in the egg and return them to the cornflakes, pressing down until fully coated. Arrange the tenders in an even layer on the baking sheet.
5. Bake in the oven until golden and crispy, 15 to 20 minutes. Allow to cool slightly on the tray, then serve alongside ketchup and mustard.
Nutrition Information:
covered percent of daily need
