Nut-Crusted Chicken Fingers (Gluten-Free)

nut crusted chicken fingers recipe

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.)

Nut-Crusted Chicken Fingers (Gluten-Free)
Serves: 4
  • 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
  1. In a flat, shallow bowl (or a pie plate), blend cornstarch, sugar, salt, and water. Gradually stir in egg whites.
  2. Place the nuts in a second flat, shallow bowl.
  3. Dip the chicken fingers in the egg mixture then coat with nuts.
  4. In a large skillet, cook chicken fingers for 5-7 minutes or until there's no more pink. Drain on paper towels.
  5. Serve with honey mustard and some veggies.

Recipe adapted from Taste of Home Kid-Approved Cookbook, which my mom and sister gave us for Christmas. It’s an awesome cookbook, and you will see many more recipes from it in the coming weeks.

© 2013, Tara Ziegmont. All rights reserved.


  1. says

    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.

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