Shake and Bake Chicken Fingers {Gluten Free}

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Happy Monday! Did you have a great weekend? I sort of did. Gordon was at his drill most of the weekend, so I was a single mom 98% of the time. Props to all you single moms who do this every.single.day! A whole week plus the 2 day weekend without daddy relief wears me right out! But, I think that’s the partially me missing time spent with my husband, and partially me needing a nap talking. Growing babies is tiring work and this fetus of mine keeps thinking he’s in charge 24/7. MEN. Maybe when he’s grown I’ll send him a ‘you’re welcome’ card and list all the stuff I went through to bring him into this world and keep him alive. I’ll let you know how that goes.

Speaking of babies–I know of 3 other people who have the *exact* same due date as me. Talk about strange. Clearly there was some lucky day in August when the ovarian gods were smiling down and all our husbands got lucky. I guess it’s sort of weird to think about that, considering this is a food blog. But technically it’s biological science…just like food is {riiiiiiight??} so it’s all ok.

I apologize if you’re squeamish and/or a man.

Which brings me in a roundabout way to our recipe today.

Chicken fingers, ya’ll. Crunchy, healthy, gluten free chicken tenders baked and ready for consumption in about 30 minutes. The perfect lazy mom recipe. Usually, I’d set up a 3 part dredging station {like with this recipe} and coat them all perfectly and evenly. But when I made these I was feeling SO lazy that I just skipped to the last step. *Please see note about me needing a naps.

My chicken didn’t get coated perfectly, but it did the job and still tasted great! If I were to do it again, I’d drop these babies in some egg first and then into the coating. I like lots of crunchy coating. I added that part into the written recipe below. Adapt according to your energy level.

Here’s how I made mine:

Throw a bunch of ingredients into a big ziploc bag. I used a bunch of smashed corn chex, parmesan cheese, garlic salt, pepper and parsley flakes.

Give it all a mix and a few more smashes and you’re good to go.

Then you’ll drop your chicken tenders into the bag and shake. A great job for little hands! Again, I didn’t do anything to the chicken before I dropped them into the bag, but definitely consider doing the egg bath first.

Bake these at 375 until golden and cooked through. That was about 20 minutes for me! Just enough time to get a salad together and set your table. Overall, an easy and simple meal that kids love! Oh, and gluten free 🙂 Love it!

Here’s the printable:

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Shake and Bake Chicken Fingers {Gluten Free}

What happens when you run out of groceries and use what you have? Chicken Fingers! Delicious dipped in a little BBQ sauce!

servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 cups Corn Chex Cereal or Rice Chex Cereal
• ▢ 1/4 cup parmesan cheese
• ▢ 1 teaspoon garlic salt
• ▢ 1 teaspoon parsley flakes
• ▢ salt & pepper to taste
• ▢ 2 eggs beaten
• ▢ 2 tablespoons milk
• ▢ 1-1.5 lbs chicken tenders
• ▢ any desired dipping sauces

US Customary - Metric

Instructions

• Preheat oven to 375 degrees. Line baking sheet with foil and place cooling rack above. Spray with a little non stick spray and set aside.
• In a large ziploc bag, pour in chex cereal. Seal bag and crush into fine crumbs. Stir in parmesan cheese, garlic salt, parsley, salt and pepper. Seal bag and shake to mix well.
• In a large bowl, whisk eggs and milk together. Coat chicken in egg mixture and place into bag with prepared crumb coating. Seat top and shake until chicken is well coated. Remove chicken from bag and place on prepared baking rack. Bake 15-20 minutes, depending on how large your chicken tenders are. Cool 5 minutes and serve with any desired dipping sauces.

Nutrition

Calories: 247kcal | Carbohydrates: 14g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 965mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 6mg | Calcium: 151mg | Iron: 5mg

Course: Dinner

Cuisine: American

Keyword: Chicken Fingers