These super easy buttermilk chicken fingers will become a huge hit at your house!
PREHEAT oven to 425 degrees.
Cut chicken breasts into strips. Dredge strips in flour. Dredge in buttermilk. Dredge in gluten-free panko. If you are using plain breadcrumbs, add your own seasoning.
Line a cookie sheet with foil. Spray with oil.
Lay chicken on the cookie sheet. Bake for 425 degrees for 15 to 20 minutes.
Recipe from Erin Brighton