The*Empress
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Chili`s Tortilla Crunch Chicken Fingers Recipe
Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Categories:
C - Copy Cat Restaurant Recipes
Chili`s Tortilla Crunch Chicken Fingers Recipe | C - Copy Cat Restaurant Recipes| Chicken Nuggets Recipes @ CDKitchen.com :: it's what's cooking online!
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 crushed tortilla chips
1 1/2 pound boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water
Directions:
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- x 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.
This recipe for Chili`s Tortilla Crunch Chicken Fingers serves/makes 6
Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Categories:
C - Copy Cat Restaurant Recipes
Chili`s Tortilla Crunch Chicken Fingers Recipe | C - Copy Cat Restaurant Recipes| Chicken Nuggets Recipes @ CDKitchen.com :: it's what's cooking online!
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 crushed tortilla chips
1 1/2 pound boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water
Directions:
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- x 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.
This recipe for Chili`s Tortilla Crunch Chicken Fingers serves/makes 6
