13+ Raw Chicken Tenderloins or chicken breast cut into strips
1 bottle Kraft Ranch
1c or more Homemade GF breadcrumbs crushed rice chex or GF corn flakes
1/2 Parmesan cheese
Preheat 350'
Line the cookie sheet with foil. Place a cookie cooling rack on top, sprayed with Pam. (If you don't have the rack you can spray the foil with Pam and put the strips on that. The rack makes the chicken crunchy and less soggy.)
Make a station of two large bowls. One filled with 1/2 of the bottle of ranch, the second filled with bread crumbs, parmesan and a sprinkle of kosher salt. First dip the chicken strip in ranch then roll in the bread crumb mixture. Lay flat of the cookie sheet rack. Have more bread crumbs and ranch ready if you need more.
I found these racks at dollar tree. It came in a pack of two. They fit perfectly on a jelly roll pan.
Bake for 20 more or less depending on the size of the chicken. Serve with brown rice and a veggie.
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