Gluten-Free Chicken Fingers

1

Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.

2

Set out three shallow, large bowls.

3

Pulse the puffed rice in a food processor until half of the puffed rice is a finer consistency and the rest is a coarse crumble, about five to seven pulses. Add this to one of the bowls with the salt, paprika, garlic powder and onion powder and mix well.

4

Add the eggs to the second bowl and the arrowroot powder to the third bowl.

5

Working with one piece at a time, dredge the chicken strips in the arrowroot powder, then the egg and finally the puffed rice. Place the chicken on the baking sheet and spray or brush with the avocado oil to coat well. Bake for 12 minutes, flip and bake for another 12 minutes or until golden and crispy.

6

Serve the chicken fingers with unsweetened ketchup or tomato jam. Enjoy!

7

Notes: Freeze in an airtight container for up to one month. Bake from frozen for 20 minutes, flipping halfway at 350ºF. For a kick of heat, swap the paprika for chipotle powder.