1 pound chicken breasts, cut into strips
Artisan Gluten-Free Flour Blend
2 tbsp water
1 1/3 cups GF bread crumbs
1. Add about half a cup of GF flour to a shallow bowl. Whisk together the eggs and water in a second shallow bowl. Add the GF bread crumbs to a third shallow bowl. Season each with salt and pepper. Add some garlic, basil, and oregano to the bread crumb bowl and stir to mix.
2. In a medium to large skillet, add enough olive oil to cover a chicken finger about halfway. Bring up to temperature over high heat, then monitor the temp to keep it sizzling hot, but below the oil's smoke point.
3. Meanwhile, start breading your chicken fingers. Dredge first in the flour on both sides. Then coat in the egg wash. Finally, give it a coating of bread crumbs.
4. Pan fry in batches, until golden brown on one side. Then flip the chicken and pan fry on the other side. Remove to a paper-towel lined plate and let cool. (You can always cut through your thickest chicken finger to make sure they're cooked all the way through.) Repeat until you've cooked all the chicken.
Bread Crumb Tip: Lately, our go-to method for making quick and easy bread crumbs is to buy a box of standard Almond Nut Thins. Pulse them in a food processor to make crumbs as fine as you'd like. Then season as per the recipe above with salt, pepper, garlic powder, dried oregano, and dried basil. This method makes exactly 1 1/3 cups of GF bread crumbs. Easy!