These are super easy to make and very yummy. I originally got the recipe from my sister-in-law over at Gluten Free For Jen. We’ve made a few changes to it though.
Here’s what you’ll need:
cookie sheet(we normally use 2)
boneless skinless chicken breasts–we cut them up into cubes that are approximately 2inches by
1-1/2 cups gluten free flour mix(can use bisquick or just a blend of flour–I use my flour mix which
is made up of brown rice flour, amaranth, millet, and teff flours, to this I add 2 tsp baking soda
and a pinch of sugar for this recipe.)
1/2 cup grated parmesan cheese
2 Tb garlic herb seasoning(I use Tones brand and love it! Buy it in the huge container at Sam’s and
use it on lots of things)
Scramble up the eggs. Mix the parmesan, herb seasoning and flour mixture all together. Line cookie sheet with aluminum foil(optional–I don’t use the foil) and spray with a nonstick cooking spray(make sure to check as not all are gluten free). Place the chickend pieces in the egg mixture, into the flour mixture-roll around to coat well. You then can dip back into the eggs and recoat in the flour, but you don’t have to . My kids like it better with one coating of flour. Place on the cookie sheet and bake at 450 degrees until done(12-14 minutes, turn once at 6 minutes to prevent overdoing one side).
Serve and enjoy! We like to eat these with our homemade french fries, fresh fruit with yogurt and a nice lettuce salad.