Tortilla-Crusted Chicken Fingers

Amarante

Fri, Feb 02 2024, 1:06 pm

Big hit with kids and adults liked them too

The coating with flour - then eggs - then the final crunchy layer makes the coating adhere and really gets a nice crust

Tortilla-Crusted Chicken Fingers

Excerpt From: Kristin Cavallari - True Comfort.

I’m perfectly fine admitting that I like these chicken fingers just as much as my kids do. I make a big batch and throw some in the freezer to have on hand for school lunches. Serve them with homemade ranch dressing (this page) and veggies for a kid-approved, and adult-appreciated, lunch.

Serves 6

2 cups oat flour - can sub any flour
4 teaspoons garlic powder
4 teaspoons dried thyme
4 teaspoons paprika
4 teaspoons onion powder
1 tablespoon plus ½ teaspoon pink Himalayan salt
4 eggs
1 (5-ounce) bag tortilla chips, crushed
1½ pounds skinless, boneless chicken breasts (about 2 large breasts), cut into ¼-inch thick strips

Avocado oil, for frying

1 Set up an assembly station with 3 medium bowls. In the first bowl, combine ¾ cup of the oat flour, 2 teaspoons each of the garlic powder, thyme, paprika, and onion powder, and 1 tablespoon salt; mix well. In the second bowl, whisk together the eggs. In the third bowl, combine the crushed chips, remaining 1¼ cups oat flour, remaining 2 teaspoons each of garlic powder, thyme, paprika, and onion powder, and the ½ teaspoon salt; stir to combine.

2 Take a chicken strip and coat it first in the flour mixture, then in the egg, then in the chip mixture, making sure to wipe off any excess coating after each bowl. Place the coated strip on a baking sheet or plate and “set aside. Repeat with the remaining chicken strips.

3 Heat a large skillet over medium-high heat and fill with avocado oil until it is ½-inch full. Once the oil is hot, add a few chicken strips in a single layer, making sure to avoid crowding the pan; you want the pieces close but not touching. Using tongs, move them around slightly so they don’t burn. Fry until they are golden brown, 2 to 3 minutes on each side. Remove the cooked strips and let them cool on a paper towel. Repeat with the remaining chicken strips and add more oil if needed.

4 Use an instant-read thermometer to see if the chicken is cooked (it should register 165°F on a few strips). If chicken isn’t cooked all the way through, place the strips on a baking sheet and finish cooking them in a 350°F oven for 10 minutes.”