Gluten-Free Dijon Chicken Fingers

This is a great, IBS friendly, substitute for traditionally prepared chicken tenders. Use this recipe when you’re in the mood for fried chicken tenders, but don’t want the uncomfortable consequences!

Gluten-Free Dijon Chicken Fingers

Prep Time: 12 mins
Cook Time: 15-20 mins

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!

Erica Zellner

Erica is an Experienced Nutritionist with a demonstrated history of working in the health wellness and fitness industry. Skilled in Motivational Interviewing, Chronic Illness, Clinical Nutrition, Chronic Fatigue, and Health Education. She is a strong healthcare services professional with a Master of Science (M.S.) focused in Nutrition and Integrative Health from Maryland University of Integrative Health.

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