The Pioneer Woman Tasty Kitchen
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Crispy Baked Chicken Fingers

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Level: Easy

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Description

Kid-approved finger food that also happens to be gluten, dairy and egg free!

Ingredients

  • 6 cups Corn Tortilla Chips
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Onion Powder
  • 1 pound Thin Sliced Chicken Breasts, Skinless And Boneless, Cut Into Smaller Strips
  • 2 Tablespoons Olive Oil

Preparation

1. Preheat oven to 450ºF. Prepare a sheet pan with a cooling rack on top of it.

2. In the bowl of a food processor, add the tortilla chips, salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.

3. Take the strips of chicken and rub them with the olive oil. Sprinkle them with kosher salt.

4. Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating. Place each coated chicken strip on the rack until they are all finished.

5. Bake the chicken fingers at 450ºF for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through. Serve hot immediately or they can be frozen in a single layer and reheated for a few minutes at 350ºF later.

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