Gluten Free Baked Chicken Strips

A while ago I got a request to do a gluten free meal. Surprisingly, when I though about it, I actually knew quite a few people who had a gluten sensitivity. I actually have a ton of gluten free recipes on this blog, but this is really one to center a meal around. While I don't eat them, I make these for my husband all of the time. They are just as crispy and tender and deep fried chicken strip, but with no guilt after eating them. While the combination of pecans, soy milk, cornmeal, and rice cracker may seem random, they are a unique and delicious way to coat your chicken!

Gluten Free Baked Chicken Strips

1 pound boneless skinless chicken breast

2 eggs

1 cup vanilla soy milk

1 cup brown rice flour

1/3 cup cornmeal

1/3 cup crushed rice crackers

1/3 cup ground pecans

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

pepper

Preheat oven to 400 degrees. Rinse and pat dry chicken breast. Cut in strips about one in thick. In a bowl add soy milk and eggs, whisking together to combine. Add chicken and refrigerate for about an hour, or as much time as you have. Marinating the chicken in the soy milk makes it tender and using vanilla flavored soy milk give it a hint of sweetness. 

While chicken is marinating, pour rice flour in one bowl. In a separate bowl add corn meal, ground pecans, a crushed rice crackers. Season with garlic salt, onion powder and black pepper to taste. Mix to combine.

Remove chicken from refrigerator. Remove chicken from bowl and place on a plate of cutting board. Dip chicken strip into rice flour, then into milk mixture again, then into cornmeal/ pecan mixture. Repeat with all chicken strips and place onto baking sheet. Bake for 20-25 minutes, or until juices run clear.