Chilis Tortilla Crunch Chicken Fingers Recipes

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CHILI'S TORTILLA CRUNCH CHICKEN FINGERS



Chili's Tortilla Crunch Chicken Fingers image

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

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 2 tablespoons margarine, melted
1 egg
2 tablespoons water

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

TORTILLA CRUNCH CHICKEN FINGERS



Tortilla Crunch Chicken Fingers image

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

1 envelope of lipton herb with garlic soup mix
1 cup finely chopped plain tortilla corn chips or 1 cup corn flakes
1 1/2 lbs boneless skinless chicken breasts, cut into strips
1 egg
2 tablespoons water
2 tablespoons butter or 2 tablespoons margarine, melted

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

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