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Eating gluten-free is not as hard as I expected it would be. We’ve been eating normally for the most part since I went gluten-free.
We have cut out most of our pasta and bread, having gluten-free pasta only twice (it wasn’t that good) and no gluten-free bread.
We’ve modified some recipes and used our gluten-free flour blends quite a bit.
I am pain-free, though I can’t be sure whether it’s because I’m gluten-free, because I wear hand/wrist braces to bed every night, or because the medicine my rheumatologist gave me is finally working.
It’s probably a combination of all three. I have already ascertained that I can’t go without the braces or the medicine (via scientific experimentation). My next back to a normal life step is to eat gluten normally for a few days and see how it affects my gut and my hands.
Anyway, these chicken strips are amazing.
When Joe said he was going to make gluten-free chicken fingers, and I was skeptical.
I may have groaned inside, remembering the first gluten-free pizza he made.
That experiment was not a success even though I lied and said I liked it.
So the chicken strips.
Try them, whether you eat gluten or do not eat gluten.
You will love them.
I ate all the leftover chicken strips for lunch, not sharing a single one with my children. (They weren’t as in love with them as me, though they did eat them.)
- ¼ cup cornstarch
- 1 teaspoon sugar
- ½ teaspoon salt
- 1½ teaspoons water
- 2 egg whites, lightly beaten
- 1½ cups ground nuts – Joe used a combination of almonds and walnuts.
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 tablespoons canola oil
- honey mustard for dipping
- In a flat, shallow bowl (or a pie plate), blend cornstarch, sugar, salt, and water. Gradually stir in egg whites.
- Place the nuts in a second flat, shallow bowl.
- Dip the chicken fingers in the egg mixture then coat with nuts.
- In a large skillet, cook chicken fingers for 5-7 minutes or until there’s no more pink. Drain on paper towels.
- Serve with honey mustard and some veggies.
Recipe adapted from Taste of Home Kid-Approved Cookbook
© 2013, Tara Ziegmont. All rights reserved.
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{ 2 comments… read them below or add one }
These look great and I get you don’t even miss the bread crumbs with those yummy nuts taking their place. I will have to try these next time my mother-in-law comes over for dinner. She has been eating gluten free for over a year now and I always try to find things to make for her when she comes over.
Tanya´s most recent post…Making a Fresh Start in the New Year
You don’t miss breadcrumbs at all. I’m not a big fan of chicken fingers, but I loved these.