Tortilla Chip Crusted Chicken Recipes

SPICY CHICKEN-TORTILLA CHIP CASSEROLE

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
• Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

MEXICAN CHICKEN TENDERS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
• Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
• Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.

TORTILLA CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
• Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
• Whisk egg and remaining 2 teaspoon chili powder in a bowl.
• Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
• Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.

TORTILLA CHIP-CRUSTED CHICKEN WITH QUESO FUNDIDO RECIPE BY TASTY

Steps:

• Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2-3 minutes, or until smooth.
• Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
• Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
• Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
• Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
• Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
• Bake the chicken for 12-15 minutes, until golden brown.
• While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5-6 minutes. Turn off the heat.
• Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
• When the chicken is done baking, let rest while you bake the queso fundido.
• Reduce the oven temperature to 400°F (200°C).
• Bake the queso fundido for 12-15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1-3 minutes, until there are golden brown spots on top.
• Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
• Serve warm.
• Enjoy!

TORTILLA CRUSTED CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine crushed tortilla chips, cilantro, garlic powder, cumin, chili powder, black pepper and salt.
• Slice the chicken breasts lengthwise into long strips and place in a large resealable bag.
• Melt butter in the microwave. Pour the butter into the resealable bag with the chicken and shake until coated.
• Pour the tortilla crumb mix into the bag and shake thoroughly until all of the chicken strips are thoroughly covered.
• Place the chicken strips on a lightly greased baking sheet.
• Bake at 350 degrees for 30 minutes. Enjoy!

TORTILLA/PARMESAN-CRUSTED CHICKEN FOR TWO

Steps:

• For marinade: Combine dressing and garlic in a zip bag with chicken.
• Blend marinade and chicken by rolling bag around in between both hands.
• Let it marinate for at least an hour in the refrigerator, but it's much better longer.
• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and spray with nonstick cooking spray.
• In a large zip bag, combine crushed chips, parmesan cheese, basil, rosemary, salt and pepper.
• Pour half tortilla mixture out onto a paper plate for first chicken breast. Take first piece of chicken from the marinade bag, and coat both sides with mixture, pressing it into the meat. Place coated chicken breast on lined/treated sheet pan.
• Repeat above step with other breast.
• Cover loosely with plastic wrap or foil and refrigerate for 5-10 minute.
• Bake for 30-45 min or until chicken is cooked through.
• Coating should be golden brown and juices run clear.
• This would be good served with a tossed, potato or macaroni salad, potato side dish, sliced over a salad, steamed vegetables, etc.
• Note: Preparation time includes time to marinate.