Chili's Tortilla Crunch Chicken Fingers Recipe
Servings: 6
Ingredients
- 1 pkt dry onion soup mix
- 1 tsp crushed red pepper flakes
- 1/4 tsp cayenne pepper
- 1/8 tsp grnd cumin
- 1 c. crushed tortilla chips
- 1 1/2 lb boneless skinless chicken breasts
- 2 Tbsp. butter or possibly margarine melted
- 1 x egg
- 2 Tbsp. 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 pcs of plastic wrap and lb. 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 mix, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 min, or possibly till chicken is done and topping is golden brown and crispy.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 125 | 39% |
| Total Fat 14.02g | 18% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.05g | |
| Cholesterol 84mg | 28% |
| Sodium 297mg | 12% |
| Potassium 298mg | 9% |
| Total Carbs 27.5g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.53g | 0% |
| Protein 20.93g | 33% |
