Gluten-Free Chicken Fingers

Preheat oven to 400°F

Place a wire rack on a baking pan and spray the rack with nonstick cooking spray from a mister.

If you are using chicken tenderloins, remove the tendons. Place the back of the knife on top of the tendon and hold the tendon to the board with your finger. Use your knife to slide the chicken off the tendon with firm pressure, pushing away from your finger holding the tendon.

In the first bowl, mix the flour with a little salt and pepper.

In the second bowl, make an egg wash by whisking together the egg and water.

In the third bowl, combine the bread crumbs, oregano, basil, garlic powder, 1/4 tsp salt, and 1/4 tsp pepper.

Place the bowls in a row with the flour first, then the egg wash, then the bread crumb mixture. Dip a piece of chicken in flour, shaking off any excess, then coat with egg wash, then coat with bread crumbs, and place on the wire rack. (Use one hand for the flour and bread crumbs and the other hand for the egg.) Repeat to coat the remaining pieces of chicken.

Using an olive oil mister, coat the tops of each piece of chicken lightly with olive oil, just enough to moisten, but not saturate, the bread crumbs.

Bake for 20 minutes, until golden brown and cooked through.