Tortilla Crunch Chicken Fingers
AmericanChickenEasy25 min
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
Preheat oven to 375°F. Coat a large baking sheet with cooking spray.
- 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
Pound chicken breasts to an even ½-inch thickness. Cut into ½×3-inch strips.
- 4
Dip strips in egg mixture, then coat in the tortilla chip mixture.
- 5
Arrange in a single layer on the baking sheet and drizzle with melted butter.
- 6
Bake uncovered 15–18 minutes until chicken is done and topping is crispy.
Tags
american
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