FBD

Tortilla Crunch Chicken Fingers

AmericanChickenEasy25 minBy Northstar

Ingredients

Servings
4
  • 1 package dry onion soup mix
  • 1 tsp crushed red pepper flakes
  • 0.3 tsp cayenne pepper
  • 1/8 tsp ground cumin
  • 1 cup finely crushed tortilla chips
  • 1 0.5 lb boneless, skinless chicken breasts
  • 2 tbsp butter, melted
  • 1 egg
  • 2 tbsp water

Instructions

  1. 1

    Preheat oven to 375°F. Coat a large baking sheet with cooking spray.

  2. 2

    Combine dry onion soup mix, red pepper flakes, cayenne, cumin, and crushed tortilla chips in a bowl. Beat egg with water in another bowl.

  3. 3

    Pound chicken breasts to an even ½-inch thickness. Cut into ½×3-inch strips.

  4. 4

    Dip strips in egg mixture, then coat in the tortilla chip mixture.

  5. 5

    Arrange in a single layer on the baking sheet and drizzle with melted butter.

  6. 6

    Bake uncovered 15–18 minutes until chicken is done and topping is crispy.