Author Angela Litzinger at test.angelaskitchen.com
1 1/2poundsbonelessskinless chicken breast
1/4cupgluten free hot sauce of choice
1/4cupmild tasting olive oil
4cupsgluten free cornflakesI prefer using Erewhon corn flakes
2 1/2tablespoonssweet rice flour or corn starch
Preheat oven to 425 degrees F. Place a wire cooling rack on a large baking sheet and spray lightly with gluten free oil spray or brush with olive oil.
In a bowl whisk together hot sauce, oil, rice vinegar, garlic powder, and salt. Cut chicken into one inch pieces. Add chicken pieces to hot sauce mixture and toss to coat.
Put corn flakes into a large ziplock bag. Remove as much air as possible, seal bag, then crush cornflakes. Put crushed cornflakes into a shallow bowl. Add sweet rice flour and mix. Using a fork, toss the coated chicken a few pieces at a time until completely coated with cornflake mixture before placing on wire rack. After all the chicken is coated, bake at 425 degrees F for 12 minutes or until chicken bites are cooked through.
Serve with celery sticks and Dairy Free Blue "Cheese" Dip.