I was going for this – a gluten free chicken finger recipe that came from the dairy free gluten free cookbook “Cooking For Isaiah.” (Note: my mother-in-law saw me reading this book and thought the title was “Cooking Isaiah.” She probably was wondering what kind of sick-o her son had married.)
This is what I made – ugh. Obviously, I needed to crush the fritos (which is used for the breading) way more than I did. But even if I did that I can’t see it ever turning out like the picture. I just couldn’t to get the non-bread breading to stick to the chicken. Hrmm. I never had this problem with regular breading but the cookbook offered no tips on it.
Ben liked it, but I was quite disappointed in the results.
In other news, the tacos I made from the same book turned out perfectly!
I use egg when I’m breading things. I wonder if that would work on this gluten free chicken or maybe you can grind the Fritos in the food processor so they are finer.
I did use egg…. You’re probably right, and it will work better when the fritos are ground up more
I’m cooking with wine RIGHT NOW!
We do gfcf nuggets all the time around here. I used to roll the chicken in corn starch, then dip in egg, then in crushed chips (anything gfcf will do, we usually use a combo of corn chips and lay’s potato chips). But one day I had no eggs so I just did chicken straight into the chip crumbs and it worked great. 20 min at 350 and you’re good to go.
Corn starch? I’ll try that. Thanks!
That reminded me of a Mexican Chicken recipe that I have that’s so good! It has stuff in it that Ben couldn’t eat though…cream of chicken soup and cheddar cheese. But it’s topped with crushed BBQ flavored corn chips! haha