Little did I know that french fries and chicken strips were my roommate’s fetish food. Tonight, I fed her inner Oprah. It turned out fabulously, and we didn’t even have to feel bad about eating it, as both the fries and chicken strips were baked, gluten-free, soy-free, and low-amine. Even the no-tomato ketchup was good for us! These chicken strips have a nice crunch to them if you make the breadcrumbs just a little bit bigger, rather than totally pulverized.
3 lb boneless, skinless chicken breasts
4 pieces white gluten-free bread
1/4 C minced parsley
1/2 tsp salt
2 Tbsp Cajun seasoning mix
2 eggs
- Put slices of bread on a cookie sheet and leave in the oven.
- Preheat oven to 375 degrees Fahrenheit.
- Pound chicken breasts flat till about 1/3″ thick (for lack of a proper kitchen tool, I used a big empty bottle of apple juice).
Pounding chicken strips flat with my fancy meat smasher.
- Cut chicken into strips about 1″ wide.
- Check on bread. Once a very “toasty” texture, remove from oven and throw into a food processor. Process till almost smooth – some small chunks add a nice crisp texture.
- Mince parsley.
- Mix Cajun seasoning, parsley, salt, and breadcrumbs in a large bowl. Toss together well.
- Beat eggs in a medium bowl.
- Lightly grease cookie sheet with butter or safflower oil.
- Dredge pieces of chicken in egg and coat with breadcrumbs mix, arranging them on the cookie sheet.
Chicken strips, dredged and breadcrumbed.
- Bake for about 20 minutes, depending on thickness of strips.