Chicken Fingers and Fries were always my favourite comfort food. When I had to remove gluten, corn, soy, and nightshades (potatoes, tomatoes, peppers, eggplant), dairy, eggs and sugar, I wasn't sure what was left to eat. So finding or experimenting with allergen-free versions of some meals I missed led to some awesome discoveries. This is one of our family favourites!
INGREDIENTS:
5 Chicken Breasts
1/2 Cup Milk (Almond, Coconut, Milkadamia, Hemp, Rice for Dairy Free)
1 Cup Flour (Millett, Coconut or Almond work well!)
4 tbsp Flax or Sesame Seeds (Milled Flaxseeds were used in the photo above)
2 tbsp Baking Powder
2 tbsp Paprika
1 tsp Sea Salt or Herbamere
INSTRUCTIONS:
- Preheat Oven to 350 degrees F.
- Cut Chicken Breasts into slices of equal thickness (4-5 pieces per breast).
- Put cut slices in a bag or dish and cover with your choice of milk to coat.
- In a separate bag or container, mix up the rest of the ingredients to make the coating: Your Choice of Flour, Seeds, Baking Powder, Paprika, Sea Salt.
- Take chicken pieces a few at a time and drop them in the coating and shake to coat.
- Place them on a Baking Sheet covered with parchment paper.
- Bake in the oven until cooked through and inside temperature is 165 degrees F.
Serve with a Sweet Dipping Sauce!
I use 1/2 jar of Apricot Jam mixed with Poppyseed Dressing (Goodness Me makes an awesome version to avoid allergens). Just stir together and enjoy!
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