Parsley and Romano Crusted Chicken Fingers
I can barely keep chicken fingers in the kitchen five minutes after they come out of the skillet. These are quick and easy to make and kids love them.
1 lb. boneless skinless chicken breasts, cut into strips
1 c. grated romano cheese
½ c. gluten free flour
1 tbsp. dry parsley
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 stick butter
2 c. canola oil
Combine the cheese, flour, parsley, salt, pepper, and garlic in a large bowl. Melt the butter with the oil in a large skillet over medium heat for about ten minutes before you add the chicken. Coat each chicken finger in the cheese mixture before placing it in the skillet. Cook each finger for about three minutes per side, or until they are golden brown. Dry the chicken fingers on paper towels for three minutes before serving. Serve with your favorite sauce for dipping. Enjoy!