I’m not gluten or dairy free but I know sooooooo many people who are. It can make having people over for a bite a little more challenging. I like to cook and I also like company so it’s great to have a few go-to recipes to keep my gluten & dairy free friends happy, or at least alive. That’s why I’m so excited to share this gluten free chicken finger recipe with you today.
Most people think anything breaded is off limits to gluten-free peeps but that doesn’t have to be the case at all and it’s not even that hard to change it up. The trick? Use gluten-free crackers and rice flour (or any gluten-free alternative) instead and I swear you won’t even know the difference.
I decided to make the classic chicken finger and ‘creamy’ dip combo both gluten-free, dairy-free and guilt free! The baking instead of frying helps wit the guilt part. For this recipe I’m trying out the new Breton Bean crackers and Breton Popped! Beans cracker chips both certified gluten-free by the Canadian Celiac Association with beans being the #1 ingredient. They’re just made better, it says so on the box! Seriously though, they have no preservatives or artificial flavours/colours. What’s also great about using these crackers is that they’re already seasoned so you don’t have to add any other flavours. I used the new Breton Popped! Beans Sea Salt & Pepper flavour and there’s also Breton Popped! Beans Sweet Chili Cheddar (both 2g fibre and 3 g protein per serving made with a blend of chickpea and red bean).
GLUTEN-FREE CHICKEN FINGERS (makes approx. 12)
• 1 box of Breton Popped! Beans in Sea Salt & Pepper flavour
• 3 chicken breasts cut into strips
• 1 egg
• 1/2 cup of rice flour (or gluten-free alt.)
• olive oil
1. Preheat your oven to 400°c then cut your chicken breasts into strips.
3. Use a blender or food processor or a heavy ziplock bag and a rolling pin to blend your crackers until they’re like bread crumbs.
2. Prepare your breading station: place the flour on one plate, the crumbs on one plate, and a bowl of egg wash. (add some water to egg and beat)
3. Dip your chicken strips first in flour, then egg wash and finish with crumbs. Set aside on clean plate.
4. Place your ‘breaded’ chicken strips on a lightly oiled baking pan. Cook for about 15 minutes, turn then another 15 minutes, or until they’re cooked but still tender.
Easy right!? They look and taste amazing, trust me.
Now you can’t have chicken fingers without a side of somethin’ somethin’ to dip them in. How about a dairy-free version of chive & garlic dip? Yeah, I thought you would be into that. You’ll never guess what ingredients are in this dip.
• 1 garlic glove
• salt & (white) pepper to taste
• 1 tbsp finely chopped chives
2. Add garlic, salt & pepper to taste blend quickly then add coconut milk and blend on high until smooth.
3. Remove from blender and stir in by hand the chopped chives.
4. Place in fridge to cool and set.
This dip is also great to put on crackers. Try it with Breton White Bean with Salt & Pepper and Breton Black Bean with Onion & Garlic (both 3g fibre and 2g protein per serving) for another gluten/dairy free combo.
There you have it, I just gave you two recipes for yourself or to have in your back pocket when you have some gluten and dairy free friends come over. Visit the Dare Foods website or like Breton on Facebook for more product info or recipe ideas.
If you’re a Twitter party animal, visit SheBlogs Canada to RSVP to the #BretonBean Twitter party on May 21 and check out upcoming contests on Twitter and Instagram for your chance to win cash prizes and Dare Foods products!
* Although this post has been generously sponsored by Dare Foods Limited, the opinions and language are my own, and in no way do they reflect Dare Foods Limited.