Copycat Chilis Tortilla Crunch Chicken Fingers Recipes

CHILI'S TORTILLA CRUNCH CHICKEN FINGERS

Steps:

• 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.

COPYCAT CHILI'S TORTILLA CRUNCH CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F. Grease a baking sheet. In a shallow dish, combine the onion soup mix, crushed red pepper, cayenne, cumin, and tortilla chip crumbs. In another shallow dish, whisk together the egg and water. Place the chicken between pieces of waxed paper. Pound to 1/2-inch thickness with a meat mallet or rolling pin. Cut the chicken into 1/2-inch thick strips. Dip the chicken in the egg mixture, letting any excess drip off. Dredge in the tortilla crumb mixture, patting to adhere the crumbs to the chicken. Place the chicken strips on the prepared baking sheet. Drizzle the melted butter over the chicken fingers. Place the baking sheet in the oven and bake at 375 degrees F for 15 minutes or until the chicken is cooked and the coating is golden brown. Serve hot.

TORTILLA CRUNCH CHICKEN FINGERS

Steps:

• Preheat oven to 400°F degrees.
• In medium bowl combine Lipton soup mix and tortilla chip.
• In large bag, combine chicken and egg beaten with the water. Shake until evenly coated. Remove chicken and dip in tortilla mixture until evenly coated.
• Spray a baking sheet with nonstick spay. Arrange the chicken on the pan, drizzle with butter and bake uncovered for 12 minutes or until chicken is done.