Chilis Tortilla Crunch Chicken Fingers Recipes

COPYCAT CHILI'S TORTILLA CRUNCH CHICKEN FINGERS

Copycat Chili's Tortilla Crunch Chicken Fingers image

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

Ingredients

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed tortilla chips
1 egg
2 tablespoons water
1 1/2 pound boneless, skinless chicken breast halves
2 tablespoons butter or margarine, melted

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 :

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

Ingredients

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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