This is my first “Allergy Free” Sunday where I am going to post Family Friendly (kid taste test approved!!!) recipes which are Gluten, Wheat, Dairy, Egg, Soy, Cane Sugar, Garlic and Peanut Free, as these are my six year old daughter Pia’s most severe food allergies.
These are recipes which I made with my daughter Pia and she seriously tasted everything- in fact most things we have been making we have had to work on a couple times over. Pia is nothing if not VERY honest about what tastes good enough for her! I mean, as if this whole process has not been challenging enough, the girl is SO picky.
But here’s the thing. I figured that if I am going through this, then there must be tons of you who are just as exasperated, or maybe even a little lost. Pia and I are going to do our best to help! Pia started her very own blog in which she plans to talk a lot about coping with her allergies as well as posting her explanation for all of the recipes we created. For my part, I will post one of these every Sunday with my explanation and a printer friendly recipe.
Like these Crispy Baked Chicken Fingers, that are a really good imitation of like an oven baked fried chicken. For the crispy crumb coating I used “Juantia’s” brand Tortilla Chips- which are my favorite lately- like I have eaten several pounds worth in the last few weeks unfortunately. And then I added some onion powder for an extra punch of flavor. And there was no need to use egg or milk for the chicken. I just generously salted it and then rubbed it in olive oil before dredging it in the tortilla chip breading. It sticks wonderfully in a thick even layer.
They also bake up really well- the whole thing was very easy! I liked them with a squeeze of lemon over the top, but you, of course can serve them with ketchup. Most ketchup is sweetened with corn syrup, not cane sugar so that is not off the table for Pia either. Anyways- I hope that you like these! I am actually making up a batch of these for Pia and Coco for the Superbowl, and then I like to make extra to heat up during the week for dinner or even after school snacks- they freeze well too!
To make these Crispy Baked Chicken Fingers, this is what you do:
Preheat the oven to 450 degrees. Prepare a sheet pan with a cooling rack on top of it.
In the bowl of a food processor add the tortilla chips, and the salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.
Take the strips of chicken and rub them with the olive oil. Sprinkle them with kosher salt.
Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating.Place each coated chicken strip on the rack until they are all finished.
Bake the chicken fingers at 450 degrees for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through. Serve hot immediately or they can be frozen in a single layer and reheated at 350 degrees later.
Recipe: Crispy Baked Chicken Fingers (gluten free)
- 6 cups Corn Tortilla Chips
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 pound thin sliced chicken breast, cut into smaller strips
- 2 tablespoons olive oil
- kosher salt
- Preheat the oven to 450 degrees. Prepare a sheet pan with a cooling rack on top of it.
- In the bowl of a food processor add the tortilla chips, and the salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.
- Take the strips of chicken and rub them with the olive oil. Sprinkle them with kosher salt.
- Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating.
- Place each coated chicken strip on the rack until they are all finished.
- Bake the chicken fingers at 450 degrees for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through. Serve hot immediately or they can be frozen in a single layer and reheated at 350 degrees later.
Preparation time: 15 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 4
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SO crispy!! Just how I like ’em!
Pia’s blog is absolutely adorable! She is one smart cookie. Very happy you are starting this Sunday allergy free category. I read earlier and didn’t earmark it about taking cooked quinoa and spreading it out on a sheet then baking it until crisp to be used for coatings, toppings, etc. I also came across a few recipes which called for date sugar. I seem to remember Trader Joe’s had maple sugar a few months back. A lot of “allergy free” recipes are just plain good and no one would ever suspect the reason for them. One of my favorite shook-me-to-the-core Netflix movie is Food Matters. One of the doctors had very interesting research info how more than 50% cooked food at a meal triggers autoimmune responses and could account for the modern day increase in allergies.
Love to see this on Sundays! My family all feels better when we are on a gluten free diet…..not easy to do with 17 and 13 year old boys. I will look forward to your posts to shake up my choices. Thanks and Go Hawks!
Love the tortilla chip coating, such a smart move!
I love chicken fingers and your recipe looks delicious! Great job 🙂
Happy Valley Chow
How fun are these chicken fingers?! And gluten free! Great recipe Heather!!
Oh Pia you sweet girl ur mommy must be so proud of u with your own blog)))
My daughter Chloe and I can’t wait to follow and make some of your yummy recipes!!!
P.S. If anybody can make gluten free food for you honey it’s mommy and u!)))
thanks Jeannie!!! XOXO
I just came across this blog and absolutely love it. My son is allergic to gluten, dairy, peanuts, tree nuts, and eggs so this recipe will be perfect for him!
Thanks so much for sharing your recipes with everyone. YOU MAKE A DIFFERENCE!!
Modeeha- thank you so much. this could make me cry I am so happy that it might help one mom/kid. Please check out my daughter Pia’s blog. She just started, but is trying to post only kid friendly stuff about 2x a month. http://www.piachristo.com
These turned out to be amazing! Basically my whole family is gluten-intolerant, so this is a great gluten-free recipe! Thanks so much!
Made these for dinner. it’s a hit! although, it can be better since I didn’t coat it even enough and didn’t grind the corn chips fine enough. it was still yummy. tender and moist on the inside, crunchy on the outside. best of all, it’s gluten and egg free.
Great receipe – devoured each and every morsel.
I made these chicken fingers today and my soon to be 3-year old says “it’s tasty”. It was really nice and crunchy, very few ingredients too.
Thanks for sharing!
Great Yemi!! thank you so much for telling me!
Yemi- thank you!!! that makes me so happy!
Made these tonight and my picky kids ate them all up! Super yummy and easy, too. Thank you!