Gluten Free, Munchie Status Cajun Chicken Fingers

Nothin' like a good old fashioned comfort food night; hanging around in sweatpants, Neflix in cue. I don't know about you, but the only thing on my mind on a night like that is what delicious snacks can i cram into my mouth while vegging out on the couch. 

Needless to say, I don't participate in "comfort-food night" very often due to the fact that I don't want to spend more than ONE hour at the gym each night and platters full of fried chicken can be wayyyyy too tempting. Although this is a "junk food" snack, it is also one of my prized gluten free recipes. In fact, so well liked that it actually seems to be a hit for the the palet of the munchie-hungry community. Let's just say this, you can't even taste the difference!

On the side, one of my favorites- a mound of shoe string french fries, gently fried in vegetable oil until just golden brown. Plated, of course, next to a shot glass or two full of my favorite sauces. Naturally, a helping of organic ketchup to pair with my fries, gently seasoned in a creole blend and a side of honey mustard to pair with my steaming hot chicken fingers. Pure munchie bliss.


Get your Neflix and munch on!

Gluten Free Cayenne, Black Pepper Chicken Fingers
Served with Cajun Shoestring Fries and Honey Mustard


1 Pound Organic Chicken Tenderloins
1 1/2 Cups Rice Flour, Potato Starch Blend
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Season Salt
1 Large Egg
1/4 Cup Whole Milk
Vegetable Oil 

1/2 Bag Frozen Shoe String French Fries
1 Teaspoon Pink Himalayan Salt
1 Teaspoon Chile Lime Seasoning
1/2 Teaspoon Cayenne Pepper



In a large frying pan heat 3/4 inch of vegetable oil over high heat. In a small mixing bowl add rice flour blend, cayenne pepper, black pepper and season salt. Stir together with a fork. In a separate mixing bowl crack egg and add milk. Whisk with a fork until completely blended. Individually place each chicken tenderloin into flour until coated. Drop into egg wash until covered and place back into flour mixture. 

Cover with flour and repeat until coated. Double bread each tenderloin until complete. When oil is heated to 350 degrees, gently place each chicken tender into oil and let fry until browned on both sides. When fully cooked, place each chicken tender onto a paper towel to dry, When all chicken fingers have been cooked, add frozen or fresh shoestring potato fries into hot oil and cook until brown. Drain on a paper towel and serve with honey mustard sauce.

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Blog, Recipe & Photos Copyright ©Amorie Keys, 2015 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.

(About 6 Servings)