This is my first “Allergy Free” Sunday where I am going to post Family Friendly (kid taste test approved!!!) recipes which are Gluten, Wheat, Dairy, Egg, Soy, Cane Sugar, Garlic and Peanut Free, as these are my six year old daughter Pia’s most severe food allergies.

These are recipes which I made with my daughter Pia and she seriously tasted everything- in fact most things we have been making we have had to work on a couple times over. Pia is nothing if not VERY honest about what tastes good enough for her! I mean, as if this whole process has not been challenging enough, the girl is SO picky.

But here’s the thing. I figured that if I am going through this, then there must be tons of you who are just as exasperated, or maybe even a little lost. Pia and I are going to do our best to help! Pia started her very own blog in which she plans to talk a lot about coping with her allergies as well as posting her explanation for all of the recipes we created. For my part, I will post one of these every Sunday with my explanation and a printer friendly recipe.

Like these Crispy Baked Chicken Fingers, that are a really good imitation of like an oven baked fried chicken. For the crispy crumb coating I used “Juantia’s” brand Tortilla Chips- which are my favorite lately- like I have eaten several pounds worth in the last few weeks unfortunately. And then I added some onion powder for an extra punch of flavor. And there was no need to use egg or milk for the chicken. I just generously salted it and then rubbed it in olive oil before dredging it in the tortilla chip breading. It sticks wonderfully in a thick even layer.

They also bake up really well- the whole thing was very easy! I liked them with a squeeze of lemon over the top, but you, of course can serve them with ketchup. Most ketchup is sweetened with corn syrup, not cane sugar so that is not off the table for Pia either. Anyways- I hope that you like these! I am actually making up a batch of these for Pia and Coco for the Superbowl, and then I like to make extra to heat up during the week for dinner or even after school snacks- they freeze well too!

To make these Crispy Baked Chicken Fingers, this is what you do:

Preheat the oven to 450 degrees. Prepare a sheet pan with a cooling rack on top of it.
In the bowl of a food processor add the tortilla chips, and the salt and onion powder and pulse it until it is a fine crumb. Set the crumbs on a plate or a sheet pan.

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

Gently dredge the chicken in the crumbs, pressing them into the chicken to stick in a thick coating.Place each coated chicken strip on the rack until they are all finished.

Bake the chicken fingers at 450 degrees for 10-12 minutes or until the coating is turning golden brown and the chicken is cooked through. Serve hot immediately or they can be frozen in a single layer and reheated at 350 degrees later.