Michael’s Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers

Michael has finally created an allergy free chicken finger to his liking!

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers with plum sauce

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers, homemade french fries and brocolli

Served with a side of homemade french fries, broccoli and plum sauce…they were a hit!

Previously, I had tried making Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers with bread crumbs (I tossed my homemade Dairy, Egg and Peanut/Tree Nut Free Bread in the food processor) and Panko crumbs…these did not pass Michael’s taste test.

It wasn’t until I used corn flake crumbs that we had a winner! Michael loved the taste of the corn flakes but he wanted his chicken fingers to be crunchier…experimenting with canola spray led to the perfect solution.

Moist chicken on the inside, crunchy coating on the outside and tasty…

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers

a winning combination!

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers

one boneless, skinless chicken breast per person
Ryza Rice Beverage
Corn Flake Crumbs (we used Kellogg’s)
canola spray

Pour the Ryza and the corn flake crumbs in two separate bowls.
Slice the chicken into 2 inch chunks.

Preparing the Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers

Dip the chicken pieces in the Ryza and then in the corn flake crumbs…toss to coat.
Place coated chicken pieces on a parchment lined baking sheet and spritz with canola spray.

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers being made

Bake at 450 F for 10 minutes.
Turn chicken pieces over, sprinkle each with a little more corn flake crumbs where needed and respritz all with canola spray.
Bake another 10-15 minutes until browned and crispy.

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers and homemade french fries just out of the oven

The boys loved it soooo much…

Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers, roasted asparagus and rice

Michael made it for both he and Matthew the next night! Perfect accompanied with rice and roasted asparagus.

A couple of weekends ago, when I was on my ‘girl’s birthday weekend’ at my mom’s house, Michael was in charge of the ‘Rib, Rice and Corn Night’. His dad was at a golf tournament and his Aunt and cousin were stopping by for the night on their way home from a hockey tournament.

Andy precooked the ribs and sauce and Michael cooked the rice, corn and barbecued up the ribs…I think he impressed his Aunt! He certainly impressed my neighbour…she commented on how confident Michael looked at the ‘helm’ of the bbq!

The other day, Michael and I were driving  home from the grocery store…”Mom, I really want to know how to cook by the time I graduate from highschool. You know, all the sauces and stuff.”

So this past weekend, I had Michael prepare the barbecue sauce for the ribs, we discussed how to precook the ribs on the stove and he, once again, ‘manned’ the barbecue…he is getting to be quite the professional barbecue rib maker!

I am so pleased that my boys are becoming more and more ‘comfortable and creative’ in the kitchen!

This ‘new found independence’ has occurred gradually over time…including my boys in the ‘decision making innovative process’ in the kitchen, I believe, has provided them with the ‘confidence and curiosity’ to discover all there is to discover in the world of food…how awesome is that!

As time goes on…the positives of living with multiple food allergies just keep improving!

What are some of the positives of living with multiple food allergies that you have discovered along the way?


10 thoughts on “Michael’s Dairy, Egg and Peanut/Tree Nut Free Chicken Fingers

  1. I love hearing about how Michael is becoming so independent and taking ownership of his allergies! My boy is a recently diagnosed toddler and this gives me hope for the future. I also love the recipes since they share egg and peanut allergies. Will definitely be trying the chicken fingers (my husband will be thrilled).

    • Hope is what keeps me motivated…hold on to it. As the saying goes, “Where there is a will, there is a way!” I hope the chicken fingers become a hit at your house like they are at mine!

  2. As a retired dietitian, I can’t say enough how valuable I think it is to teach all children to be competent in the kitchen. Well done!

    • Thank you! Multiple food allergies create unique situations that can have a positive spin to it…learning to be capable in the kitchen is more of a ‘survival tactic’ for my boys with added benefits!

  3. I love that! Max just found an unofficial Harry Potter cookbook at the library. We’re getting a crash course in adapting recipes this week. As for other benefits, I am going to say just general empathy for people living with other limitations. 🙂

  4. Hurrah for boys in the kitchen!
    One question: why did Michael bake his chicken fingers on parchment paper? I see the fries are on Silpat. I assume you have a reason for the parchment paper, please share!! (‘cuz I am sure you had enough silpat for more than one pan 🙂

    • Good question! I have two cookie sheets, each with their own silicone baking mat. (I only bake cookies on these) The baking sheet with the fries on them is only used for vegetables. Your question has just reminded me that I do have another silicone pad that I forgot about. I will use it on my other baking sheet for meat items…baking chicken, pork and chicken fingers. I usually just use the parchment for food items Michael is allergic to, such as fish, to keep the baking sheets from being cross-contaminated as I can just throw the parchment paper away after it has been used. Easier clean up! Thanks for ‘jogging my memory!’

      • Ah! So there is no magic to cooking the chicken on parchment, thanks! I’ve tried several versions of chicken fingers for my Michael, and I’ll give these a go next week!

      • Perhaps…I will only know when I start to make them on my silicone pad! lol Michael likes them crispy! Hope your Michael enjoys them as much as mine seems too!

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