Chili's Tortilla Crunch Chicken Fingers Recipe #185415
This is a copycat recipe.
by Hobbyzu
33 min | 15 min prep
SERVES 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 margarine, melted
- 1 egg
- 2 tablespoons water
- Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
- 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.
- Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
- Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.
- Arrange in a single layer on prepared baking dish; drizzle with butter.
- Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
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5 stars