Crispy Baked Chicken Fingers

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

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   In the bowl of a food processor, add the tortilla chips, salt and onion powder and pulse it until it is a fine crumb.

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   Set the crumbs on a plate or a sheet pan.

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   Take the strips of chicken and rub them with the olive oil.

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   Sprinkle them with kosher salt.

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   4.

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    Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating.

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    Place each coated chicken strip on the rack until they are all finished.

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    5.

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    Bake the chicken fingers at 450 degrees F for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through.

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    Serve hot immediately or they can be frozen in a single layer and reheated for a few minutes at 350 degrees F later.

* Per serving · 4 servings · Values may vary.