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Chicken Fingers (Gluten/Casein Free)

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“Extremely crunchy chicken fingers, free of gluten and casein. To make 'vegan', use tofu for the chicken and soy-mayo for the egg. Use any flour combination. For the cereal, I used Mesa Sunrise.”
READY IN:
30mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a bowl, mix together flour, corn meal, garlic powder and salt/pepper.
  3. In a baggie, crush cereal, then pour onto plate.
  4. Dip each strip in flour mixture, then into egg, then press into cereal.
  5. Place on greased cookie sheet.
  6. Bake at 400°F for about 16 minutes, until no longer pink inside.

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