This Gluten Free Buffalo Chicken Fingers Sheet Pan Dinner with Roasted Carrots and Celery is a simple one pan wonder that also make great freezer meals for crazy nights.
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Gluten Free Buffalo Chicken Fingers Sheet Pan Dinner

This Gluten Free Buffalo Chicken Fingers Sheet Pan Dinner with Roasted Carrots and Celery is a simple one pan wonder that also make great freezer meals for crazy nights.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 410kcal
Author Abbey Sharp

Ingredients

Chicken:

  • 1 1/4 cup gluten free panko bread crumbs toasted in a pan
  • 1/3 gluten free all purpose flour
  • 1/2 tsp sea salt
  • 1/4 cup melted butter
  • 1/4 cup Frank's red hot sauce
  • 1 clove garlic finely minced
  • 1 egg beaten
  • 1 lb chicken tenders

Vegetables:

Dip:

  • 1/2 pack of Ranch dip mix
  • 1 cup plain 2% greek yogurt

Instructions

  • Preheat oven to 425 F.
  • In one bowl place the toasted panko breadcrumbs.
  • In another bowl, combine the flour and salt.
  • In another bowl, mix the melted butter, with hot sauce, garlic, and egg.
  • Dip the chicken tenders into the flour, then the egg mixture, then the panko and divide between two greased baking sheets.
  • Toss the carrots and celery with the olive oil and scatter around the chicken. Sprinkle everything with fleur de sel. Bake for 20 minutes or until the chicken reaches 165 F and is golden brown.
  • Meanwhile, mix together the ranch dip mix and yogurt.
  • To serve, drizzle with the dip and serve with¬†your favourite grain like rice or quinoa.

Nutrition

Calories: 410kcal