Dipping sauce of your choice – suggestions follow.
Preheat oven to 425-450 degrees. Cut chicken breasts into strips 3/4 – 1 inch wide. Combine flour with salt and pepper in a bowl. Beat eggs. Pour tortilla crumbs in a bowl. Line a cookie sheet with parchment paper or foil and mist foil with oil.
Dredge all the chicken fingers in the seasoned flour and shake off excess. With one hand, dip into egg and coat well and then drop chicken finger into breadcrumbs. With the other hand, coat well in the breadcrumbs; packing as much of the breading on the chicken finger as possible. Transfer to the prepared cookie sheet at least 1 inch apart. Repeat with remaining chicken fingers.
Mist chicken fingers generously with oil on all sides. Turn convection fan on, if available. Place cookie sheet to an upper oven rack, roasting until brown and cooked through – about 6-8 minutes, depending on conditions. Test with a meat thermometer to at least 150 degrees.
* Serve with your favorite dipping sauce – suggestions: Tony’s Chile con Queso Dip, Tony’s Tequila Lime Dip, DL Jardines Queso Loco, your favorite salsa, honey, cinnamon honey or honey butter.
