Chilis Tortilla Crunch Chicken Fingers Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees. In medium bowl, combine spices and tortilla chips. (I actually combined everything into a large ziploc bag). In a different large ziploc bag or bowl (I did the ziploc thing here too), combine chicken and egg beaten with water, coating well. If you use the ziploc method, just put the chicken in, then the egg, close the bag and work it around until coated. Shake off excess egg mixture from each piece of chicken. Dip chicken in tortilla mixture, coating well. If you use the ziploc bag, dump in the chicken, close and work it around until well coated. If the dry stuff doesn't stick to a piece of chicken, just dip it again in the egg mixture and then the dry. Spray a pan large enough for your chicken to be arranged in a single layer, such as a large cake pan or jelly roll pan, with nonstick cooking spray and arrange chicken. Drizzle with margarine. Bake uncovered for 12 minutes or until chicken is done.