Such a simple recipe for tasty chicken fingers.  Pork rind dust (see link below for purchase from Netrition) is an easy solution for the breading. You can serve these with your favorite dip for chicken fingers. Even although this chicken coating goes softer in the refrigerator by the next day, it is still very tasty, even cold.

1/cup Gluten-Free Bake Mix 2 (125 mL)
1/tsp salt (2 mL)
1/tsp seasoning salt (1 mL)
3 large egg whites
1 tbsp water (15 mL)
1 tsp Dijon mustard (5 mL)
1 tsp crushed garlic (5 mL)
1/tsp dried thyme (0.5 mL)
2 cups Pork Rind Crumbs (500 mL)
11/lbs chicken breasts, (0.680 kg)
  cut into 3/4 –inch (0.75 cm) wide strips

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Preheat oven to 475°F (240°C).  Grease a wire rack and place over a baking sheet.

In medium bowl, combine, Gluten-Free Bake Mix 2, salt and seasoning salt.

In small bowl, beat egg whites and water.  Stir in mustard, garlic and thyme.

In medium bowl, place pork rind dust (normally I process it even finer in my food processor, as I don’t like the bigger hard bits that I sometimes find in the pork dust).

Spoon “flour” mixture over chicken strip, dip in egg white mixture and then spoon pork rind dust over it.  Place on wire rack.  Repeat with the remaining chicken.  Bake 10 to 12 minutes.

Yield:  4 to 6 servings
1 serving
405/270 calories
60.3/40.2 g protein
15.6/10.4 g fat
0.1/0.1 g fiber
3.5/2.3 g net carbs 

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