Articles & Recipes

Gluten-Free Crispy Pecan Chicken Fingers

March 9, 2018

Slender strips of succulent chicken inside a crunchy pecan coating — what a modern, healthier way to eat “fried” chicken! Serve with Honey Mustard Dipping Sauce and Plum Dipping Sauce. An easy way to satisfy that 'chicken finger' craving we all get!

Ingredients Makes 4 servings

4 boneless skinless chicken breasts (about 1 lb/500 g) 4
1⁄3 cup brown rice flour 75 mL
2 eggs, beaten 2
1 tbsp water 15 mL
1 tbsp Dijon mustard 15 mL
1 cup fresh GF bread crumbs 250 mL
2⁄3 cup pecans, coarsely chopped 150 mL
1⁄2 cup cornmeal 125 mL
1⁄4 tsp salt 1 mL
1⁄4 freshly ground black pepper 1 mL


  • Preheat oven to 425°F (220°C)
  • Baking sheet, lightly greased
  1. Cut each breast into strips 3⁄4-inch (2 cm) wide. Pat dry.
  2. Place the rice flour in a shallow dish or pie plate. In a second shallow dish or pie plate, whisk together eggs, water and Dijon mustard.
  3. In a large plastic bag, combine bread crumbs, pecans, cornmeal, salt and pepper.
  4. Coat chicken strips, a few at a time, first in rice flour, then in egg mixture. Shake in pecan–bread crumb mixture. Place in a single layer 1 inch (2.5 cm) apart on prepared baking sheet.
  5. Bake in preheated oven for 20 to 25 minutes, or until coating is golden brown and crispy and chicken is cooked (see Tips).
Shake off excess egg and crumbs before baking. Chicken is cooked when a digital instant-read thermometer (see Techniques Glossary, page 369) registers 170°F (78°C) and chicken is no longer pink inside. Discard both leftover crumb mixture and the plastic bag — it is not safe to re-use either when raw chicken is involved.


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