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Low Amine Chicken Strips (low-amine, gluten-free, soy-free)

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.