Chili's Tortilla Crunch Chicken Fingers |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This is a copycat recipe. Ingredients:
1 (1 1/4 ounce) 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 lbs boneless skinless chicken breasts |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 egg |
2 tablespoons water |
Directions:
1. Preheat oven to 375 degrees. 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.
4. Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.
5. Arrange in a single layer on prepared baking dish; drizzle with butter.
6. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
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