Friday, May 31, 2013

Gluten Free Fridays: Make ahead GF Chicken Fingers

Hi y'all! It's FRIDAY! Gluten Free Friday!  I thought I'd share my kids' favorite Friday dinner, Chicken Fingers!  I partially cook these in advance, then freeze them so they are readily available when you don't feel like cooking! They taste fresh when you finish them up right before serving.


5lbs Chicken Tenders
3tbs Italian Seasoning (I make my own)
GF Bread Crumbs (I use Corn Chex)
GF All Purpose Flour
2 eggs (beaten, and thinned out with a bit of water)
2 cloves crushed garlic
Olive Oil


Set yourself up neatly with a row of plates and an assembly line.  Season EVERY step of the way.  This means, salt and pepper your flour, and bread crumbs.  Of course, also season the chicken tenders with salt and pepper to taste and rub it down with the Italian seasoning.  Heat oil (medium heat) in a large pan, and brown the garlic.  Remove it once it's browned or it will burn.  Burnt garlic is extremely bitter and no good!  You have infused the oil with the garlic even though you have removed it.  Start by coating the chicken fingers in the seasoned flour, shake off the excess, then transfer it to the egg wash, then to the bread crumbs.  The pan should be hot enough so that you hear a sizzle when you drop the chicken tender into it, but not too hot that it burns quickly.  Brown both sides, but don't let it cook all the way through, then transfer to a plate to cool.  When they are all cool, transfer them to a freezer Ziplock bag and freeze.  Make sure you label accordingly, as they will only be partially cooked.  The day that you use them, simply defrost then finish them off in the oven at 375 degrees for about 15 minutes or until fully cooked.


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