Baked Chicken Fingers

  • 4 boneless, skinless chicken breast halves
  • 1/3 c. crushed tortilla chips
  • 1/4 c. cornmeal
  • 1 tsp. chili powder
  • 1/3 c. flour

Preheat the oven to 375 degrees.

Trim the chicken of all visible fat. Cut it into thin strips -- about 1 X 4-inches.

Process the remaining ingredients in a food processor to combine. Pour the mixture into a large resealable plastic bag. Add the chicken and shake to coat the chicken.

Cover a baking sheet with aluminum foil. Place a wire rack over the baking sheet. Carefully lay the coated chicken on the wire rack. Bake for 15 to 20 minutes or until the chicken is no longer pink. Serve with assorted sauces for dipping. Some suggestions:

  • honey mustard dressing
  • barbeque sauce
  • teriyaki sauce
  • honey
  • cocktail sauce
  • buffalo wing sauce
  • Yields: 4 servings
  • Preparation Time: about 30 minutes
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