Chicken Fingers

These gluten free chicken tenders are perfectly crispy and made using tortilla chips for the breading. I love making them in our oven using the air fryer setting but can also be made in a regular air fryer or simply just baked in the oven.

Ingredients

1 1/2 lbs chicken tenders (or boneless skinless chicken breasts cut into thin strips)

3/4 cup tapioca flour

1 tbsp garlic powder

1 tbsp paprika

2 eggs

1 bag Siete tortilla chips (or tortilla chips of choice)

2 tsp sea salt

1/2 tsp ground black pepper

Instructions

1. Preheat the air fryer to 425°F or 450°F if using the oven .

2. In three separate shallow bowls, prepare the egg wash, chip coating, and tapioca flour mixture. Whisk the eggs and 1 tsp salt together in one bowl. Crush the tortilla chips into small pieces in another bowl. Mix the tapioca flour, paprika, garlic powder, salt, and pepper in the third bowl.

3. Working in batches, coat the chicken tenders in the tapioca flour mixture, ensuring they are evenly coated.

4. Dip the coated chicken tenders into the egg wash.

5. Then, coat the chicken in the crushed tortilla chips, pressing gently to adhere the chips to the chicken.

6. Place the coated chicken tenders into the preheated air fryer basket or on a baking sheet lined for oven baking.

7. Cook until golden brown and crispy, flipping halfway through if needed, about 10-15 minutes in the air fryer or 20-25 minutes in the oven at 425°F.

Recipe Notes:

- For extra flavorful and tender chicken, you can soak the chicken in pickle juice overnight.

-Oven temperatures can vary, so ensure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit to guarantee it is thoroughly cooked.