Quick and Easy Gluten-Free Dijon Chicken Fingers Recipe

Ingredients

• 3 cups gluten free cornflakes (preferably organic, non GMO)
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt or Himalayan pink salt
• 1 tablesoon olive oil
• 2 eggs
• 1/2 cup Dijon Mustard
• 1 pound boneless, skinless chicken breast, cut into strips

Directions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Place cornflakes in a small food processor with salt and paprika. Pulse until finely ground. Place ground cornflakes in a bowl and drizzle olive oil. Whisk with a fork until the crumbs are coated and no longer sticking together.
3. Place cornflakes in a small food processor with salt and paprika. Pulse until finely ground. Place ground cornflakes in a bowl and drizzle olive oil. Whisk with a fork until the crumbs are coated and no longer sticking together.
4. Place chicken strips in a plastic zipper bag with mustard. Toss to coat.
5. Whisk eggs in a bowl until smooth.
6. Working one by one, dredge chicken strips in the cornflake mixture then dip tenders in the egg and return once more to the cornflakes until coated. Arrange tenders on the baking sheet.
7. Bake until golden and internal temperature of the chicken reaches 165 degrees, approximately 15-20 minutes.
8. Serve with vegetables of choice. Enjoy!