Homemade Gluten-Free Chicken Fingers


1 Cup Rice Flour 
2 Tablespoon Salt 
½ Tablespoon Black Pepper 
2 Farm Eggs 
3 Whole MyBread Pita (to be turned Into fine breadcrumbs) 
1-1 ½ Lb. Chicken Tenderloin Pieces (cut into strips) 


In a 400 degree F convection oven, toast and dry out the whole MyBread pitas for about 15 min. Pulverize into a fine breadcrumb using a food processor. Raise oven temperature to a 450 degree F convection setting.

Set up a 3-step breading station – Mix the rice flour, salt and pepper in one bowl, whisk the 2 eggs in the second bowl, and place breadcrumbs in the third bowl. Dip each chicken tenderloin strip starting with the flour, then egg wash, then bread crumb as evenly as possible.

Place the chicken fingers onto an oil coated, parchment lined baking tray and bake for approximately 12-15 minutes, or until the internal temperature reaches 165 degrees F.

Serve with your favorite dipping sauce and condiments.

Serves 3-4

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