Chicken Fingers

With a wheat, soy, dairy, peanut, tree-nut, and egg allergy it was going to be challenging to find foods that would be fun, tasty, nutritious,  and provide calories. I guess Mickey D's was out of the question. At the same time, I think I might even be thankful for Nick's food allergies in that I know exactly what he's eating and I know I am providing a healthful diet for him. Calories and fats are the main issue we have as well as food intake (volume). It 's  ironic that while we are fighting obesity in this country that I have someone on the other end of the spectrum who has been underweight and never  on a growth chart since he's been born (well below the 3rd percentile). But Nick is growing, not as fast at his gastroenterologist would like, but nonetheless he makes strides in height and weight each month. Thank goodness for EVOO (extra virgin olive oil).

With a recipe from Enjoy Life Foods and some re-arrangement of ingredients and cooking methods I've been able to provide tasty chicken fingers that kids enjoy. Just add dipping sauce.

Ingredients:

3-4 slices of rice or tapioca bread
1 teaspoon Italian Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon parsley
A little handful of freshly grated nutmeg (optional)
2 teaspoons EVOO (extra virgin olive oil - or vegetable oil) plus enough for frying if you choose this method
1/4 cup water*
3 tablespoons tapioca flour*
2 boneless, skinless chicken breasts cut into fingers (4-6 pieces)

* These ingredients mimic the effect an egg would have allowing the bread crumbs to stick. If you can tolerate egg then place 1 cup of bread crumbs in a shallow dish. Place 1 cup of tapioca flour in a second dish and 3 beaten eggs in a third dish, positioned between the flour and the breadcrumb mixture.

Coat the chicken fingers by dredging them in the flour, egg, and breadcrumb mixture.

Follow the remaining instructions to bake or fry the chicken fingers.

Preparation:

Dry out bread slices by letting them air out overnight or by heating in the oven. For the oven method, preheat the oven to 200 degrees F. Place on cookie sheet. Bake for 30 minutes or until the bread is crunchy. Cool.

Increase oven temperature to 375 degrees F if you want to bake the Chicken Finger - otherwise skip this step.

Place the dried bread in a food processor and blend into fine crumbs or a little larger if you prefer for more texture.

Add seasonings to 1 cup of bread crumbs; save remaining crumbs for later. Add oil and mix with a fork until coated. Place the crumb mixture in a shallow pan or plate and set aside.(You can disregard adding oil to the breadcrumb mixture if you are using eggs in this recipe).

In a separate bowl, mix together water and tapioca starch.(Skip if using eggs in this recipe).

Dip chicken into the liquid mixture and drain any extra. Roll chicken in crumb mixture until coated.

Place coated chicken pieces in a shallow lightly greased pan. Bake for 15 minutes or until chicken is tender and juices come out clear. The internal temperature should be a minimum of 165 degrees F. Enjoy!

Frying method:

Heat a half-inch of frying oil in a very large skillet over medium to medium-high heat. When the oil is hot, cook the chicken fingers a few at a time, depending on the pan size. As the chicken fingers are done, place them on a baking rack to drain or on a plate lined with a thick paper towel. The chicken fingers may be served at room temperature, but you want them to remain crisp.

Buon Appetito!