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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup tortilla chips |
||
| Calories 189 | ||
| Calories from Fat 57 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 111mg | 37% | |
| Sodium 587mg | 24% | |
| Potassium 349mg | 9% | |
| Total Carbohydrate 3.8g | 1% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.3g | ||
| Protein 27.8g | 55% | |
Chili's Tortilla Crunch Chicken Fingers
SERVES 6
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 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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- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: Chef Petunia
On Nov 21, 2007
These ROCK. I added more cayenne and crushed red pepper because we love hot and spicy food. Our new favorite chicken tender recipe.
From: RECIPE ADDICT
On Jan 30, 2007
These were very good, my husband who really is`nt a chicken fan loved them. I never have good luck baking things like this, they never brown right, especially in the amount of time called for so I fried them in oil and butter. We dipped them in honey mustard, ketchup and even chinese mustard, I think if I`d had some ranch dressing that would have been great too.
From: lbyrne
On Oct 25, 2006
I made this last night for dinner for me & my husband. They were excellent! I added a little more red pepper, as we both like things spicy. My husband wants me to make them again tonight he liked them so much. I will cut down on the red peeper fpr the kids.
From: Donnilyn
On Nov 2, 2006
These were awesome!! Very spicy but that's what we like. I have a 2 year old that can't eat the spicy foods yet. So, I doubled the recipe. One I made as is and the other I used Old El Paso taco seasoning for the spices. This wasn't too spicy for him. So, we were all happy. I have made this two times so far and it's becoming a regular meal to fix. One time I didn't have any eggs so I just used mayonaise mixed with the water and worked just as well. Thanks Zuzie-Q for the great recipe!
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