Chicken Fingers are not just for kids anymore. These will please everyone in the family. I use Panko style gluten free bread crumbs (Japan’s secret ingredient for crunch) .The taste is fantastic; you cannot tell they are gluten free.
- Rinse and pat dry chicken.
- Beat eggs and milk in a bowl.
- Combine gf flour, paprika and salt, in a seperate bowl.
- Place gf Panko style bread crumbs in another bowl.
- Dip cutlets in flour mixture, then in egg mixture, then in crumbs.
- Heat oil in a heavy 10-12 inch skillet over medium-high heat until shimmery and fragrant. Add the chicken and cook until browned, about 2 minutes on each side, adding more oil if necessary. Drain on paper towels. Pair with gf honey mustard salad dressing, gf barbecue sauce or ketchup.
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