Rice Chex cereal crushes up into a crunchy coating for these easy chicken fingers.

　　

Ingredients

6 servings

　　2 cups gluten-free Rice Chex cereal

　　1 cup Amy's Gluten-Free Mix or store-bought gluten-free flour

　　1 teaspoon salt

　　1 teaspoon black pepper

　　2 large eggs

　　1 pound chicken tenderloins

　　3 cups vegetable oil

　　

Step 1

Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan.

　　

Step 2

In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs.

　　

Step 3

Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying.

　　

Step 4

One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time.

　　

Step 5

Serve with mashed potatoes and green beans.

　　From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.