Restaurant Recipes
Chili's Tortilla Crunch Chicken Fingers
Yield: 6 serving
Ingredients
- 1 package dry onion soup mix
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1 cup crushed tortilla chips
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons butter or margarine, melted
- 1 egg
- 2 tablespoons water
Instructions
- Heat oven to 375 degrees F. Coat a large baking sheet with vegetable cooking spray.
- Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
- Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2 x 3 inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter.
- Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.