I love chicken fingers- um, the fried kind. Since I found out that I am allergic to gluten and eggs, I didn’t think that I could have them anymore. But then my mom made these for me one day and they taste really close to the kind that I have always liked. They are also gluten, dairy and egg free (also none of the other stuff I am allergic too either).
My mom even said that I could have Ketchup because it has corn syrup in it instead of cane sugar. But that kind of grossed me out, so I let my mom put a little bit of lemon juice on my chicken fingers and that was pretty good. I hope that you like these as much as I do!
6 cups Corn Tortilla Chips
1 teaspoon kosher salt
1 teaspoon onion powder
1 pound thin sliced chicken breast, cut into smaller strips
2 tablespoons olive oil
Preheat the oven to 450 degrees. Prepare a sheet pan with a cooling rack on top of it.
In the bowl of a food processor add the tortilla chips, and the salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.
Take the strips of chicken and rub them with the olive oil. Sprinkle them with kosher salt.
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.
Bake the chicken fingers at 450 degrees 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 at 350 degrees later.