These oven fried chicken cutlets are on repeat for our house because they're easy, can be prepped and frozen, are gluten-free, and are a hit with the whole family!

Let me show you how to make them and give you some tips for getting the best result and making them your own.

Here's the recipe for reference:

1 1/2 cups gluten free flour
Salt and pepper
3 cups crispy cereal (I like to crunch it up a little bit in a bag) or rice crumbs or gluten free panko
6 large eggs
3 lbs boneless, skinless chicken thighs (or breasts) cut into 1 inch strips
Avocado oil
4 Tbsp unsalted butter

Heat oven to 450 degrees.

Put the flour in a bowl and season with salt and pepper. Stir to combine.

Put the crushed up cereal in another bowl. Season with salt and pepper and stir.

Crack the eggs into a third bowl (I like to only do half to start). Beat together with a fork.

Set out two large baking sheets and grab a couple plates.

Place a handful of chicken strips into the flour. Toss to coat then shake a little to get rid of extra flour. Dip them into the egg mixture, stirring to coat. Then press into the cereal, making sure they're coated all over. Place on plate and repeat until all chicken tenders are coated (beating and adding more egg as needed).

Coat the base of the baking sheets with a good glug of avocado oil and 2 Tbsp butter on each. Place the baking sheets in the oven to pre-heat. Once the butter is melted and just starting to brown, remove the baking sheets and lay the chicken strips on them.

Cook for 10 minutes, checking to make sure the bottom is golden and crispy. Turn them over with tongs and cook another 10 minutes until both sides are evenly browned. (If the pan gets too dry as you're cooking, you can add more oil).

Let chicken finger cool and store in a covered container. Reheat uncovered on a making sheet at 300 degrees F when you're ready to enjoy.

(Adapted from a Food 52 recipe)


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