Ty’s Gluten Free Chicken Fingers

Over the holiday weekend we were tearing up our old carpet to reveal the century old hardwood floors, so the kitchen became a storage unit for a short time. But it was well worth it, take a look!


Here’s a close-up of the kitty’s look of trepidation:



I became very inspired to try some new things in the kitchen after going to parties for the fourth, so this is my first experiment of several to come–gluten free chicken fingers.

When I was growing up I would pretty much only order chicken fingers when the family went out to eat. Thank the gods my tastes have expanded, but there’s nothing like revisiting a classic.

Start by preheating your oven to 425 degrees.


So I’m using millet flour, egg, crushed raw almonds, fresh parsley, and three chicken breasts cut into tenders. To make sure the “breading” doesn’t taste flat like many gluten free recipes I’ve had I add a dash of salt to both the millet flour and the almonds. I also hand tear the parsley into the almonds, which will also help give it more flavor. Crack the egg into the bowl and whisk. I added a bit of water to make better use of this one egg I had on hand, but you can use two eggs if you like.

Next, rinse and pat dry the meat before you season your chicken fingers with salt and pepper. Now it’s time to get to the good stuff.

Toss your fingers in the millet flour.


Then toss your fingers in egg wash.


Finally, toss your fingers in the almond and parsley mixture, and lay them out on a baking sheet lined with parchment paper.


Bake the chicken for about 20 – 24 minutes, flipping them halfway through the cook time.


They come out looking golden and delicious! The texture is definitely different from regular breading, but they are just as tasty. I served mine with a spicy ketchup that was awesome.

Bon Appetit!




Ty’s Gluten Free Chicken Fingers


1/2 cup Millet Flour
1 Egg
3/4 cup Crushed Almonds
Fresh Parlsey
3 Chicken Breasts, cut into tenders


Preheat your oven to 425 degress. In three separate bowls have the millet flour, egg, and almonds. Add a dash of salt to the millet and almonds, and a few tablespoons of water to the egg. Tear the parsley leaves into the almonds and stir. Wash and pat dry the chicken, and season with salt and pepper. Toss the chicken in millet flour. Toss the chicken in the egg wash. Toss the chicken in the almond and parsley mixture, and place on a parchment lined baking sheet. Bake for 20-24 minutes, flipping halfway through the cooking time.