White Corn Gluten-Free Chicken Strips
White Corn Gluten-Free Chicken Strips
These baked gluten-free chicken strips use white corn tortilla chips for a crispy coating.Recipe courtesy of Betty C., State Winner of "America's Best Recipe Contest"/Eggland's Best
Prep Time
15
minutes
Cook Time
35
minutes
Servings
3
Total time: 50 minutes
Ingredients
- 1 10 ounce bag of gluten-free 100% white corn tortilla chips
- 4 eggland's best eggs (large)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 5 large skinless/boneless chicken breasts
- 3 tablespoon butter (melted to coat baking pan)
- wing sauce of choice for dipping after strips baked
Directions
- Preheat oven to 425 degrees F.
- Cut chicken breasts into 1/2 inch strips. Trim any fat away from strips.
- Break eggs in bowl large enough to dip all chicken strips; whisk until well blended.
- Finely crush white corn tortilla chips with rolling pin in original (opened) chip bag or place chips in zip lock gallon size plastic bag.
- Add pepper and paprika to crushed chips and shake bag to mix seasonings.
- Place chicken strips in bowl of whipped eggs- be sure to coat all strips. If using the larger portion of chicken strips from recipe use full amount of eggs in recipe
- Using a fork, take chicken strips out one by one and place in the finely crushed white corn chips.
- Close zip lock gallon bag or close chip bag tig htly and shake until coated with chips.
- Empty coated white corn chicken strips back into bowl of whipped eggs if any whipped eggs remain in bowl.
- Re-coat with rest of whipped eggs and then place back in chip bag and re-shake. (This step can be eliminated if all whipped eggs coated the chicken strips previously.)
- Add butter to a 9x13 baking dish; Place pan in preheated oven andmelt butter- watch closely so as not to burn the butter.
- Remove from oven andswirl pan to evenly spread butter.
- Arrange chicken strips in pan. Using a fork, turn each chicken strip over so both sides will have butter on them.
- Pour remaining crushed white corn chips from bag over the top of all chicken strips in pan.
- Return pan to oven and bake for 25 minutes at 425 degrees F.
- Using a fork, take pan of chicken strips out of the oven and turn over each strip. Return to oven and bake an additional 10 minutes.
- Total baking time will be 35 minutes. Remove from oven and serve with your choice of wing dipping sauce.