CRISPY BAKED CHICKEN
FINGERS
Such a simple recipe for tasty chicken fingers. Pork rind dust (see link below for purchase from Netrition) is an easy solution for the
breading. You can serve these with your favorite dip for chicken fingers. Even
although this chicken coating goes softer in the refrigerator by the next day,
it is still very tasty, even cold.
1/2 cup
Gluten-Free Bake Mix 2 (125 mL)
1/2 tsp salt (2 mL)
1/4 tsp seasoning salt (1 mL)
3 large egg whites
1 tbsp water (15 mL)
1 tsp Dijon
mustard (5 mL)
1 tsp crushed garlic (5 mL)
1/8 tsp dried thyme (0.5 mL)
2 cups Pork Rind Crumbs (500 mL)
11/2 lbs
chicken breasts, (0.680 kg)
cut into 3/4 –inch
(0.75 cm) wide strips
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Preheat oven to 475°F (240°C). Grease a wire rack and place over a baking
sheet.
In medium bowl, combine, Gluten-Free Bake Mix 2, salt and seasoning salt.
In small bowl, beat egg whites and water. Stir in mustard, garlic and thyme.
In medium bowl, place pork rind dust (normally I
process it even finer in my food processor, as I don’t like the bigger hard
bits that I sometimes find in the pork dust).
Spoon “flour” mixture over chicken strip, dip in egg
white mixture and then spoon pork rind dust over it. Place on wire rack. Repeat with the remaining chicken. Bake 10 to 12 minutes.
Yield: 4 to 6 servings
1
serving
405/270
calories
60.3/40.2
g protein
15.6/10.4
g fat
0.1/0.1 g fiber
3.5/2.3
g net carbs
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