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Chili's Tortilla Crunch Chicken Fingers Recipe - Cooking Index

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Chili's Tortilla Crunch Chicken Fingers

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

1   Dry onion soup mix
1 teaspoon 5mlCrushed red pepper flakes
1/4 teaspoon 1.3mlCayenne pepper
1/8 teaspoon 0.6mlGround cumin
1 cup 146g / 5.1ozCrushed tortilla chips
1 1/2 lbs 681g / 24ozBoneless skinless chicken breasts
2 tablespoons 30mlButter or margarine - melted
1   Egg
2 tablespoons 30mlWater

Recipe Instructions

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.

This recipe yields 6 servings.

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