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FODMAP Friendly Chicken Fingers

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Looking for a quick and easy dinner idea? Try these mouth-watering low FODMAP chicken fingers! Made with ground quinoa, these gluten-free tenders will be a family hit in no time. 

Ingredients

  • 1/2 cup low FODMAP bread crumbs
  • 1/4 cup freshly grated parmesan
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 tsp dried parsley (crumbled)
  • 1/4 cup rice flour
  • 2 eggs
  • 2-3 chicken breasts
  • 2 tbsp olive oil

Instructions

  1. Place bread crumbs, parmesan, thyme, salt and pepper, and parsley on a plate and set aside. 
  2. Place eggs in a small bowl and beat them lightly with a fork. Place rice flour on a plate and set both aside. 
  3. Slice chicken breasts into 1/4-1/2 inch strips (depending on how large you want your chicken fingers). One at a time, dredge your chicken slices through the rice flour, then dip them in the egg to coat them, and finally, through the bread crumb mixture. Pat down on the chicken strip to make sure the bread crumbs are on firmly before removing it from the mix.
  4. Once all your chicken strips have been coated, heat up your frying pan and warm 1 tbsp of olive oil. Once the pan is thoroughly heated, add half the chicken strips to the pan. Cook for 6 minutes, turning once. Add the remaining oil as needed. 
  5. Once the chicken strips have cooked through, transfer them to a wire rack to drain/cool. Continue with the second batch. 

Notes

Recommended low FODMAP serving – 3-4 chicken strips per sitting

You can save time by using two frying pans

Find it online: https://www.fodmapformula.com/fodmap-friendly-chicken-fingers/