Gluten Free Buffalo Chicken Fingers using Kinnikinnick Panko Style Bread Crumbs

If you love Buffalo chicken wings, you are going to love this gluten free recipe!  I made this on the fly without a recipe -- only the knowledge of how to 'bread' stuff using the America's Test Kitchen cookbook.  This recipe turned out perfect! But look out, it's very messy and you use plenty of dishes.

Buffalo chicken fingers served with fries

Ingredients:

2 chicken breasts (makes 8 to 10 strips)
1 cup (maybe more) Kinnikinnick Panko Style Bread Crumbs
2 eggs
1 cup tapioca starch (found at most grocery styles in the Asian food aisle, very cheap too!)
Margarine or Butter
Frank's Red Hot

Directions:

1. First, preheat the oven to 350! (Thanks for the tip Dan!)
2. Butterfly chicken breasts, slice into strips and pat dry
3. Place bread crumbs, eggs (beaten), and tapioca starch in separate dishes (big enough to dip)
4. Dip and coat the chicken breast in the following order and place on broiler tray: Tapioca Starch, Eggs, Kinnikinnick Breadcrumbs.
5. Cook in oven until chicken is cooked right through (about 30 minutes).
6. While in oven make buffalo sauce.  The ratio of margarine to Franks Red Hot sauce may very.  I typically do two parts Franks Red Hot and one part margarine.  I like to make my own like that, but Franks Red Hot does have its own buffalo mix if you want.
7. When chicken is ready, place in bowl and mix in with buffalo sauce.  Be sure not to drown them, otherwise everything will be soggy.
8. You can place the chicken back in the oven for an extra 5 minutes to crisp up a little more.

Serve with fries and blue cheese or dill dip and you are ready to go with this amazing gluten free recipe.