Frito-Crusted Chicken Fingers

While this meal didn't instantly appeal to me, I decided to give it a try recently because I thought the other three family members would really like it. I've been experimenting with a gluten-free diet for the past few weeks, and this recipe qualified, so I took my chances.

Wow! Not only did the family gobble almost 2 pounds of chicken (unheard of at this house), but the four leftover chicken fingers, when heated briefly in the toaster oven the next night, were as good OR BETTER than the night before.

As always, I served this as the kind of meal where those who wanted healthy could veer that way (two of us had the fingers on top of a green salad) and those who wanted a Chick-Fil-A experience could have it with fries and ketchup (that would be the guys).

Frito-Crusted Chicken Fingers
Serves 4

1 bag Fritos corn chips (6 cups), crushed
3 large eggs, lightly beaten
1 1/2 - 2 pounds chicken tenders
1/4 cup Ranch dressing (light is fine)
1/4 cup barbecue sauce
1/4 cup hot salsa

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with nonstick spray.

Place the corn chips in an aluminum pan or large plate. Season with a pinch of salt and a nice grind of pepper.

Place the beaten eggs in another aluminum pan or bowl.

Dip each chicken finger first in the crumbs, then in the egg, then in the crumbs again. Lie on the prepared baking sheet.

Bake the fingers for about 18 minutes, or until cooked throughout.

While the fingers are baking, combine the Ranch, barbecue sauce and salsa. Use this as a dip. Serve the fingers with fries, salad or whatever floats your boat.

Recipe adapted from "Cooking for Isaiah" by Silvana Nardone.