I sometimes long for traditional food favorites that with all my and Hubby’s health issues have been all but eliminated from our diets. Many of these could be easily adapted, but I don’t always have the time or energy to figure it out.
Chicken strips are something I love. There are a lot of ways to do them gluten-free, but the egg-wash is the tricky part. You need something that will make the crumb coat stick.
I got some very nice looking chicken tenders the other day and today was the day to put them to use. I tried coconut milk for the wash, but it was too thin. Next time I think I will take Hubby’s suggestion of making a flax gel with the coconut milk to make it the consistency of a standard egg-wash. I use it all the time to replace eggs in quick bread, muffins, and even cake, but didn’t think about it here.
I wanted a panko-like crumb coat, so I took a couple of gluten-free potato-flax hot dog buns and ran them through my mini chopper. They were perfect. I added salt, pepper, and a Chili Lime seasoning mix I had on hand. It was just enough to give a little kick, without being overpowering.
So, after the coatings went on, I laid them on a baking sheet and put them in the oven at 375F for 15 minutes. The strips don’t take a long time because they are small and being white meat you don’t want them too dry.
As a side dish, I tossed a bunch of halved baby potatoes in olive oils and a mixture of rosemary, garlic, salt, and pepper. I through them in the oven about five minutes before the chicken and they were done at the same time.
To finish off the meal I just cut up some cucumbers and grabbed a handful of grape tomatoes for Hubby (I am allergic).
It was a simple, and delicious meal and no glutens were harmed in the making! 😉