These are so good! My husband who has no allergies loves them! Doesn’t even realize they are allergy friendly to the top 8 allergens and can also be made corn free. Makes around 20-24 chicken strips (6 servings of 4 strips).
Ingredients
- 3 lbs. uncooked chicken breast (about 4-6 breasts or thighs) cut into thin long strips
- 1/4 cup chicken boullion (contains potato starch)
- 1/3 cup soy free veganaise, OR open nature coconut yogurt if pea protein is an issue
- 2 eggs or instant egg replacer, OR 1 TB extra veganaise
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup gf flour (contains xantham gum which may not be cornsafe; you can use rice flour and 2 tsp tapioca starch if corn free)
- 4-5 cups corn free gf panko, rice Chex, OR cornflakes (if you can have corn)
- Cooking olive oil spray
- 1 package soy/gluten free potato fries, waffle fries, sweet potatoes, zucchini fries, (OR see my roasted potatoes recipe here)
Directions
- Preheat oven to 375
- Mix ingredients #2-7 together and lather on chicken strips.
- Then coat the strips thoroughly with panko.
- Place chicken strips on a cookie sheet and spray a lot of oil on top.
- Bake 18-20 mins till golden brown.
- Serve with a side of potato fries, roasted potatoes, sweet potato fries, or zucchini fries
ENJOY!
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Living Abundantly 