The kids love chicken fingers. It is not easy to get gluten-free chicken fingers, so I usually end up making them from scratch. Sure, there are some frozen gluten-free chicken fingers on the market, but they tend to be pricey and my teenager can eat an entire box by himself. A few weeks back I received some breadcrumbs from Tall Papa that made the perfect breading for my chicken fingers!
The breadcrumbs come in three different varieties:
Italian seasoned – Brown rice flour, water, tapioca flour, egg whites, organic evaporated cane sugar, organic canola oil, xanthan gum, yeast, millet, flax seeds, sesame seeds, sea salt, pumpkin reads, sunflower seeds, enzymes, pecorino, romano cheese, parsley, garlic powder, pepper. *contains dairy*
Citrus lime – Brown rice flour, water, tapioca flour, egg whites, evaporated cane sugar, organic canola oil, xanthan gum, yeast, sea salt, enzymes, maltodextrin, lime juice, lime oil.
Cajun spice -Brown rice flour, water, tapioca flour, egg whites, evaporated cane sugar, organic canola oil, xanthan gum, yeast, sea salt, enzymes, onion, garlic, paprika, soy grits, soybean oil.
I chose to make our chicken fingers with the citrus lime. I sliced some boneless chicken breasts into thin pieces, dipped in egg and then coated with the breadcrumbs. I fried in a inch or two of oil for roughly 3-4 minutes per side, or until they were golden brown. These chicken fingers turned out so tasty! Both kids were thrilled to see that I had made one of their favorite dishes and they began to fight over the leftovers before they finished what was in front of them. While I don’t encourage the fighting, that is how I know that a meal is well-liked in our house!
Tall Papa breadcrumbs can be purchased directly from their website. They also offer gluten-free bread – Tall Papa’s signature brown rice loaf. More about Tall Papa:
Tall Papa™ was conceptualized in Sicily Italy 3 generations ago by the Macaluso family. In 1985 Michael Macaluso inherited his family’s coveted bread crumb recipe. Tall Papa™ was established in 2010 under the direction of Exec. Chef Michael J. Macaluso.
I look forward to using the Italian breadcrumbs to make chicken or eggplant parmesan and the cajun spice to add some kick to my pork chops!
**These products were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything.