Parmesan Chicken Fingers (Gluten Free)

Parmesan Chicken Fingers (Gluten Free)
  • Prep Time: 15
  • Total Time: 35
  • Servings: 4

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About this Recipe

Crunchy morsels of juicy chicken, fried or baked and served with Marinara sauce.


1 Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast
1/2 cup Cornstarch
Salt and pepper
1 tsp Garlic powder
2 Eggs
2 cups Crispy rice cereal
3/4 cup Finely grated Parmesan cheese
2 tbsp Chopped fresh parsley
3/4 cup Grapeseed or vegetable oil
Marinara sauce for dipping


Cut chicken into 1” (2.5 cm) strips lengthwise.

PLACE cornstarch in a shallow bowl and season with salt, pepper and garlic powder. Whisk together eggs and 2 tbsp (30 mL) of water in a separate shallow bowl. Place rice cereal in a re-sealable plastic bag. Using a meat mallet or the bottom of a small pot, crush the cereal to a medium-fine crumb. Tip the cereal into a third shallow bowl and add Parmesan cheese and parsley. Mix well.

DREDGE chicken strips in cornstarch, then dip into the egg and finally into the cheese and cereal crumb mixture. Pat to coat. Transfer to a baking sheet.

FOR the oven method, spray with olive oil cooking spray and bake at 375°F (190°C) for 25 minutes or until golden brown and the internal temperature has reached 165°F (74°C).

FOR stovetop method, heat grapeseed or vegetable oil in a 10” (25 cm) skillet over medium heat. Working in batches, fry chicken strips for 3 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).


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