Crispy Chicken Fingers

So yummy! So kid friendly, and so easy.  This recipe made about  12-15 small pieces of chicken. Feel free to double it!

Crispy Chicken Fingers
Adapted from Martha Stewart recipe

2 cups brown rice crispie cereal
1 tbs olive oil
1/3 cup spelt flour
1 egg
Salt and pepper
Chicken breasts cut into strips

Mix in food processor cereal and olive oil until mixture resembles fine crumbs.
In one bowl place flour and season with salt in pepper.
In another bowl lightly beat egg and season with salt and pepper.
In a third bowl put cereal mixture in.
Hint: I like to have a 4th bowl with water to rinse fingers after dipping.















Preheat oven to 425 degrees.

 

Dip in flour and shake off excess.

 

 

 

Next dip in egg and let excess drip off.

 

Lastly roll into cereal mixture coating each side by pressing into mixture.

 

  Place on baking sheet and cook in preheated oven for approximately 10 min per side or until chicken is cooked through.

 

Serve with your favorite dipping sauce and some carrot and celery sticks with ranch dip. Delicious and so simple!