Gluten-free chicken strips

Preheat oven to 500°

2-3 chicken breasts, cut into 1 inch strips

1/2 cup cornmeal

1/4 cup coconut flour

1/2 tsp garlic

1/4 tsp smoked chipotle powder

2 Tbsp mayonnaise

1/2 tsp salt

1/8 pepper

Prepare a sheet pan with either a greased cooling rack OR parchment paper.

Cut chicken breasts across the width. Mix mayonnaise, salt and pepper. Add chicken to mayo mixture and stir to coat chicken.

In a separate bowl mix cornmeal, coconut flour, garlic powder and chipotle. Coat 1 piece of chicken at a time in the dry mix and lay on the cooling rack/parchment paper. Once all the chicken is coated let stand for 5-10 minutes.

Cooling rack: if your pieces are about an inch thick cook for 8-9 minutes. If they are closer to 1/2 thick cook for 5-7 minutes.

Parchment paper: if your pieces are about an inch thick cook for 5 minutes, remove from oven and turn over all the pieces. Return to oven for another 4 minutes. If they are closer to 1/2 thick cook for 4 minutes, remove from oven and turn over all the pieces. Return to oven for another 2 to 3 minutes.

Choose the thickest piece and cut open to make sure it’s cooked. Shiny means it’s definitely need 2 to 3 minutes more. A little pink probably could use 1 more minute.

Other spice ideas:

1/2 tsp curry powder & 1/4 tsp garam masala