Search This Blog

Wednesday, June 7, 2017

Chili's Tortilla Crunch Chicken Fingers

1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375F. 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 in 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. 

No comments:

Post a Comment