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1
Cut the chicken into thin 1/2 inch strips.
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2
Place the chicken in a bowl and pour in the buttermilk.
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3
Stir so the chicken is coated in the buttermilk.
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4
Cover the bowl and place in the fridge for about 2 hours.
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5
Using a food processor, crush the Fritos so that they are a texture similar to panko or coarse bread crumbs.
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6
Set aside in a large bowl.
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7
Place flour and optional cayenne pepper in one bowl and eggs in another.
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8
Whisk the eggs so that they are well scrambled.
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9
Preheat oven to 400F and spray a baking sheet with cooking spray.
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10
Set up the four bowls in order: 1. bowl with the chicken, 2. bowl with the flour, 3. bowl with the beaten eggs, 4. bowl with the crushed Fritos.
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11
Using a fork, lift out a few chicken strips and let excess buttermilk drain off.
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12
Place them in the flour and dredge them in so they are all coated in flour.
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13
Lift the chicken strips out of the flour and shake off any excess.
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14
Place them in the egg wash and turn them so they are evenly coated in egg.
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15
Lift them out of the egg and then dredge in the crushed Doritos.
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16
Place the coated chicken fingers on the baking sheet.
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17
Do this with the remaining chicken strips.
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18
Bake in the oven for 15-20 minutes, turning halfway through.
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19
Serve with yellow mustard on the side (or any other dip you like).
