Chicken fingers have a really bad rap. But let’s face it, they taste pretty darn good or else kids wouldn’t be so addicted to eating them! I’ve got a joyful spin on this kid food favorite that will have the adults in your family going back for seconds, and maybe even thirds.
What makes the chicken nugget so darn irresistible? For me, as a Southern gal, it’s the crunchy breading and buttery grease that coats my fingers, bringing back childhood nostalgia. Even today, chefs around the country play with their own takes on fried chicken because they know people crave such greasy guilty pleasures.
But does food that tastes so good have to be associated with guilt? I know that parents struggle to just get dinner on the table some nights without family battles around what is served versus what kids are willing to eat. My philosophy is to meet kids somewhere in the middle. Give them a comforting favorite with a healthier take that doesn’t skimp on flavor and fun.
This moist and crunchy baked gluten free chicken finger not only lives up to my fried chicken standards, but it will meet your own busy schedule requirements. You’ll be able to get that family meal on the dinner table quickly and still feel great about what you’ve prepared to nourish your loved ones. So let’s get to dippin’ and skip the guilt tonight!
If you’re looking for a great kid friendly veggie to pair with these chicken fingers, don’t miss our Curly Whirly Asparagus Salad, which is made from the same dipping sauce with just a slight modification.
- 3 tablespoons olive oil
- 2 cups nonfat buttermilk
- 12 chicken tenders (approximately 1.5 lbs)
- ½ teaspoon salt
- 1 cup freshly grated Parmesan cheese
- 1 cup gluten free seasoned bread crumbs
- 5 tablespoons honey
- 3 tablespoons smooth Dijon mustard
- 2 tablespoons rice wine vinegar
- Preheat the oven to 400 degrees F.
- Brush 1 tablespoon of olive oil over a large baking sheet.
- Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat and marinate for 15-20 minutes.
- Stir the Parmesan and breadcrumbs in a bowl.
- Remove the chicken tenders from the buttermilk and dredge them in the breadcrumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheet, spacing evenly.
- Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 10-12 minutes (depending on size and thickness of tenders). We like to flip them mid-way through cooking to brown both sides. You can sprinkle the ½ teaspoon salt on top when they come out of the oven. This is a personal choice. We think they are pretty tasty as is!
- For the honey mustard dipping sauce, combine all ingredients in a bowl and whisk until smooth.
Read more about Hollie