TORTILLA CRUNCH CHICKEN FINGERS
Make and share this Tortilla Crunch Chicken Fingers recipe from Food.com.
Provided by southern chef in lo
Categories Chicken Breast
Time 27m
Yield 24 chicken fingers
Number Of Ingredients 6
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.
Nutrition Facts : Calories 42.8, Fat 1.5, SaturatedFat 0.8, Cholesterol 27.8, Sodium 28.2, Protein 6.8
COPYCAT CHILI'S TORTILLA CRUNCH CHICKEN FINGERS
These crispy, crunchy chicken fingers aren't on the menu anymore at Chili's but you can still make them at home!
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts :
CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
CHILI'S TORTILLA CRUNCH CHICKEN FINGERS
Make and share this Chili's Tortilla Crunch Chicken Fingers recipe from Food.com.
Provided by byZula
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 189.8, Fat 6.4, SaturatedFat 3.1, Cholesterol 111.5, Sodium 587.4, Carbohydrate 3.8, Fiber 0.5, Sugar 1.3, Protein 27.8
CHICKEN TORTILLA CRUNCH
One skillet, 30-minutes, and a smart combination of tasty ingredients gives you a cheesy, kicked-up chicken dish the whole family is sure to enjoy!
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Spray a 12-inch skillet with the cooking spray. Heat over medium-high heat for 1 minute. Add the chicken in 2 batches and cook until well browned, stirring often.
- Reduce the heat to medium. Stir the soup, picante sauce, chili powder and half the cheese in the skillet and cook until the chicken is cooked through, stirring occasionally. Sprinkle with the remaining cheese and the chips.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 9.8 g, Cholesterol 93 mg, Fat 14.3 g, Fiber 2.2 g, Protein 31.8 g, SaturatedFat 6.1 g, Sodium 782.7 mg, Sugar 2.4 g
TORTILLA CRUNCH CHICKEN FINGERS
Yield 24 chicken strips
Number Of Ingredients 6
Steps:
- Preheat oven to 400. In medium bowl, combine fiesta herb with red pepper soup mix and tortilla chips. In large plastic bag or bowl, combine chicken and egg beaten with water, coating well. Dip chicken in tortilla mixture, coating well. In 15-1/2 x 10-1/2 x 1 inch jelly roll pan sprayed with no stick cooking spray, arrange chicken; drizzle with margarine. Bake uncovered 12 minutes or until chicken is done. Tip: Serve with your favorite fresh or prepared salsa.
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