Crispy Baked Chicken Fingers
Recipe type: Dinner
Total time: 
Serves: 4-5
Slender strips of succulent chicken inside a crunchy coating — a modern, healthier way to eat “fried” chicken! Serve with Honey Mustard Dipping Sauce and Plum Dipping Sauce.
  • 4 boneless skinless chicken breasts (about 1 lb/500 g)
  • 1⁄3 cup brown rice flour (I used cornstarch)
  • 2 eggs, beaten
  • 1 Tablespoon water
  • 1 Tablespoon Dijon mustard
  • 1 cup Gluten Free bread crumbs (I used panko bread crumbs)
  • 2⁄3 cup pecans, coarsely chopped (optional - if omitting, add additional ⅔ cup bread crumbs in their place)
  • 1⁄2 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper or lightly greased foil.
  2. Cut each breast into strips 3⁄4-inch (2 cm) wide. Pat dry with paper towel to help coat adhere.
  3. Place the flour in a shallow dish or pie plate. In a second shallow dish or pie plate, whisk together eggs, water and Dijon mustard.
  4. In a large plastic bag, combine bread crumbs, pecans (if using), cornmeal, salt and pepper.
  5. Coat chicken strips, a few at a time, first in flour, then in egg mixture. Shake in bread crumb mixture. Place in a single layer ½ inch apart on prepared baking sheet.
  6. Bake in preheated oven for 20 to 25 minutes, or until coating is golden brown and crispy and chicken is cooked through.
Shake off excess egg and crumbs before baking.
Discard leftover crumb mixture and the plastic bag — it is not safe to re-use either when raw chicken is involved.
Recipe by Hidden Ponies at