Baked Chicken Fingers

I am always on the lookout for recipes that I can eat as a Celiac and the rest will enjoy.
This recipe from Better Homes and Gardens Comfort Foods cookbook caught my eye. They are using pretzels or tortilla chips. I made them using GF potato chips as I had them on hand. They were excellent, easy to make and just enough different to give us a new dish. 
 I bought chicken tenders from our local grocery store, but cutting boneless chicken breast into strips is simple and fast. Serve them with your favorite dipping sauce and they are much better and cheaper than your local fast food place.
Baked Chicken Fingers
1 egg lightly beaten
¼ cup sour cream
¼  teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 ¼ to 1 ½ pounds skinless boneless chicken breast halves
3 tablespoons vegetable oil
2 cups crushed pretzel twists or 4 cups of your favorite chips crushed (GF if you need to)
  Preheat oven to 425°F. In a medium bowl combine egg, sour cream, salt, garlic powder and pepper. Cut chicken lengthwise into ¾ inch thick strips, pound between pieces of plastic wrap to an even thickness. Add chicken to egg mixture in bowl; stir to coat.
Brush a 15x10x1 inch baking pan with the oil; set aside.   Place crushed chips or pretzels in a shallow dish. Dip chicken into bowl, into coating, pressing strips to help coating adhere. Place on oiled pan and bake in hot oven for 10 minutes (425°F.) turning over after the first five minutes. Serve with your favorite dipping sauce.

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