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Chili's Tortilla Crunch Chicken Fingers

RG

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

  1. Heat oven to 375 degrees F. Coat a large baking sheet with vegetable cooking spray.
  2. 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.
  3. 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.
  4. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

Yields 6 servings


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