Easy Italian Crispy Chicken, Allergy friendly

This is a super easy recipe.  Either boneless chicken tenders or breast pieces can be used.  It works great on turkey breast pieces, and I think it would be yummy on fish or pork, too!  Obviously, it doesn't have wheat, egg, dairy or soy in it...


Easy Italian Crispy Chicken, Allergy friendly


6 boneless, skinless chicken breast pieces
6 tablespoons olive oil
2 teaspoons garlic granules
2 tablespoons Italian seasonings
1 1/2 teaspoons sea salt


Combine the above ingredients in a bowl, mixing them well.


Add, mixing well:


~1 1/2 cups ground corn tortilla crumbs*


Meanwhile, pour about 1/2 cup oil into a medium sized frying pan and heat it over medium high heat until it is hot.  Place the coated chicken pieces into the hot oil, frying them until they are just becoming golden, turning once.  Place the fried chicken onto a baking sheet and bake it at 350F for about 20 minutes or until done.


Alternative instructions:  After seasoning the meat and coating it with the crumbs, simply bake it without frying it.  We often have chicken strips prepared this way.  Frying it makes it much yummier, though!




*To make ground corn tortilla crumbs, just place commercial corn tortillas into a food processor and process them until they are fine crumbs.