½ teaspoon neutral oil, avocado works well
2 Pounds Chicken breast, trimmed into tenders (1½ inch wide by 4-5 inches long)
¾ Cup gluten free bread crumbs
¼ Cup dry ranch mix (equal to two 1 oz packets)
Spray a casserole dish with neutral oil so the chicken doesn’t stick to it.
In a medium bowl mix the ranch mix and bread crumbs.
Put trimmed chicken in a large ziploc bag and add the mixed breading and ranch seasoning to the bag. Shake the chicken so all the breasts are coated.
Place in the oiled casserole dish and separate as needed. They crisp up the best when not touching too much and when in a single layer.
Bake the chicken for 15-20 mins at 375°F. Flip the chicken at the halfway point during the cooking. They are done when they reach an internal temperature of 165°F.
Notes
Check out our other videos for the dairy free ranch packet mix recipe.
Do not undercook the chicken. Make sure it is the correct internal temperature with a meat thermometer before serving.
for dinner we are making chicken fingers with ranch seasoning we start off by oiling a casserole dish then we’re going to add gluten-free bread crumbs and some dairyfree ranch dressing that we make from scratch to a bowl mix those together to create our breading mix we’re going to mix those in a large ziplockc baggie with some of our breading and our chicken fingers we like to pre-cut our chicken from that we make with other things and we freeze them and thaw them the night before to make it just that much easier for us once those are all really coated by mixing them around really well in the bag you can then take them out and put them onto your baking pan or casserole dish and spray them with a little bit more neutral oil use whatever oil works for you bake those once they are fully cooked they look like this they are fantastic don’t forget to follow us and subscribe for more easy allergyfriendly