Wednesday, February 13, 2013

Gluten Free Chicken Fingers

As for the one who is weak in faith, welcome him, but not to quarrel over opinions. One person believes he may eat anything, while the weak person eats only vegetables. Let not the one who eats despise the one who abstains, and let not the one who abstains pass judgment on the one who eats, for God has welcomed him. Who are you to pass judgment on the servant of another? It is before his own master that he stands or falls. And he will be upheld, for the Lord is able to make him stand. One person esteems one day as better than another, while another esteems all days alike. Each one should be fully convinced in his own mind. - Romans 14:1-23

Gluten Free Chicken Fingers

  • 1 Cup Hazelnut Flour (I imagine almond flour would work as well, though I have never tried it.)
  • 1 tsp Granulated Garlic
  • 1 Tb Italian Seasoning
  • Salt and Pepper to Taste
  • 1 Large Boneless Skinless Chicken Breast
  • 1 Beaten Egg
  • Extra Virgin Olive Oil      


  1. Preheat the olive oil in a skillet. 
  2. Combine hazelnut flour, garlic, seasonings and salt and pepper in a bowl and set aside. 
  3. Cut chicken into desired size pieces.  Gently tenderize chicken pieces to ¼  to ½ inch thick. 
  4. Immerse chicken in egg wash.  Place egg coated chicken into hazelnut mixture and coat thoroughly.  
  5. Gently set chicken into the preheated pan with oil, be sure not to over crowd the pan.  Brown chicken on both sides and then place on a cookie sheet and bake at 350 degrees for 10-15 or until chicken is cooked through.  

No comments:

Post a Comment