Crunchy Baked Chicken Fingers with Gluten Free Breading | Recipe

Name: Crunchy Baked Chicken Fingers with Gluten Free Breading | Recipe
Cook time: 45 min
Ingredients: 1/2 cup Gefen Light Mayonnaise; 3 tablespoons Baron Herzog Chenin Blanc or other semisweet white wine; 1 and 1/4 cups almonds, toasted; 1/2 cup Manischewitz Potato Starch; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 pound chicken cutlets

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Cook Time: 45

Servings: 4

Cost: $2.71 /serving

Author : Recipe By Elky Friedman

Crunchy Baked Chicken Fingers with Gluten Free Breading | Recipe

Ingredients

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1/2 cup Gefen Light Mayonnaise3 tablespoons Baron Herzog Chenin Blanc or other semisweet white wine1 and 1/4 cups almonds, toasted1/2 cup Manischewitz Potato Starch1 teaspoon paprika1/2 teaspoon garlic powder1/2 teaspoon salt1 pound chicken cutlets

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Instructions

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Step 1

Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with nonstick cooking spray. (Use olive oil to grease it if you don’t use cooking spray on Pesach).

Step 2

In a small bowl, combine mayonnaise and wine.

Step 3

In the bowl of a food processor, pulse the almonds. Do not grind them too finely. There should be both small and large pieces of almonds.

Step 4

In a second small bowl, combine the coarsely ground nuts, potato starch, paprika, garlic powder, and salt

Step 5

Dip each chicken finger into the mayonnaise mixture, then coat evenly with the nut mixture. Place on prepared baking sheet and repeat with remaining chicken.

Step 6

Bake uncovered for 20 minutes.