Connie’s Crunchy Chicken Fingers

Connie’s Crunchy Chicken Fingers

Thanks Connie S. for submitting this delicious family friendly recipe!



5 boneless skinless chicken breast halves

1 egg, beaten

1 cup buttermilk (soy or almond milk mixed with vinegar can be used)

1 tsp. garlic powder

1 cup Domata gluten free Seasoned Flour

½ cup gluten free bread crumbs (Kinnikinnick panko style)

1 tsp. baking powder

Oil for frying



Cut the chicken into ½ inch strips; place in a large re-sealable plastic bag.  Combine egg, buttermilk, and garlic powder, pour over chicken.  Seal and refrigerate for 2 hours.

In a separate bag, combine Domata flour, bread crumbs, and baking powder.  Drain the chicken strips, discarding the milk mixture.   Place chicken in the bag with the flour mixture; seal and shake to coat.

Heat oil to 375 degrees.  Fry the chicken in batches for 4-5 minutes or until golden brown.  Drain on paper towels.

So crunchy and yummy!

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