Chili's Tortilla Crunch Chicken Fingers
Total Time: 33 mins
Preparation Time: 15 mins
Cook Time: 18 mins
Ingredients
- Servings: 6
- 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
Recipe
- 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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