Being gluten intolerant anytime I see a recipe in a magazine for foods that we used to enjoy and are made with ingredients we can actually eat, its always exciting. After making these many a time I thought it would be time to share. You can't keep a good thing to yourself, right?
(image from Rachel Ray)
Cajun Chicken Fingers (serves 4)
- 1 cup cornmeal
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- Salt and pepper
- 2 large eggs
- 1 pound chicken tenders
- 6 tablespoons vegetable oil
- In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
- In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.