Crunchy Tortilla Chicken Fingers
A little healthier than takeout, on your table in 30 minutes, and oh so good: These chicken strips are baked rather than fried, and you just use a little olive oil spray on a sheet pan to get them nicely browned.
Servings 2.5
Ingredients
- 1 lb boneless skinless chicken breast cut into strips
- 3 tablespoon flour (use gluten free if necessary)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika (substitute regular if you don't have smoked handy)
- 1 egg, beaten
- 4 oz crushed tortilla chips (again, use GF if necessary)
- Cooking or olive oil spray
Instructions
- Spray rimmed baking sheet with olive oil spray and cut chicken into strips.
- Mix flour and seasonings in a small shallow bowl.
- Beat egg in a second bowl.
- Crush tortilla chips and place in third bowl.
- Dredge chicken strips in flour, then egg, then crushed tortilla chips and place on prepared pan.
- Bake at 400 degrees for 10 minutes, flip, then bake another 8-10 minutes or until browned on both sides and cooked through.
Notes
You can crush your tortilla chips in a food processor for a finer coating, but I just put mine in a plastic bag and crushed by hand. It's kind of therapeutic!