These amazing, gluten-free buttermilk chicken fingers have my kids clamoring for seconds and thirds. So delicious. So easy. Serve with a big Caesar salad and you’ve got dinner done.
Sadly, for years, my children suffered having never tried a chicken finger. The thought of chicken fingers kind of freaked me out a little. What the heck is actually in a chicken finger? Don’t even get me thinking about chicken nuggets. Nuggets. What kind of a word is that?
I am the first to admit I have food hang-ups and mass produced anything ranks right up there at the top. I had no idea that I could make my own chicken fingers in just a few minutes. Sorry, kids!
These gluten-free buttermilk chicken fingers require just a few ingredients – chicken breasts, buttermilk, gluten-free flour, gluten-free panko breadcrumbs. That’s it. If I run out of my favorite Italian gluten-free panko from Ian’s, I substitute corn flakes or something similar. If you use plain breadcrumbs, corn flakes, or panko, you will need to add salt and additional seasoning.
If you want to get fancy, toss your finished chicken fingers in a combination of hot sauce mixed with a little melted butter and make buffalo chicken fingers. Whoa. SO GOOD.
If you’ve never breaded anything before, the secret is dry-wet-dry.
Dip the food in something dry, then something wet, then something dry.
In this case, cut your chicken breasts into appropriate chicken finger sized pieces and then dredge in flour (dry), buttermilk (wet), and then panko (dry). This pattern ensures a perfectly breaded crust.
If you don’t have buttermilk, you can use egg whisked with a little water.
I like to lay my chicken fingers down on some foil so I have one less thing to clean up after dinner. Bake for about 15 to 20 minutes at 425 degrees. That’s it. I promised you it was so easy!
Gluten-free Buttermilk Chicken Fingers
These super easy buttermilk chicken fingers will become a huge hit at your house!
- 1.5 lb chicken breasts
- 1/4 c gluten-free flour
- 1/2 c gluten-free Italian panko bread crumbs
- 1/4 c buttermilk
PREHEAT oven to 425 degrees.
Cut chicken breasts into strips. Dredge strips in flour. Dredge in buttermilk. Dredge in gluten-free panko. If you are using plain breadcrumbs, add your own seasoning.
Line a cookie sheet with foil. Spray with oil.
Lay chicken on the cookie sheet. Bake for 425 degrees for 15 to 20 minutes.