Crunchy Tortilla Chicken Fingers

Welcome to the February 19, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable. Up this week: Kid-approved Crunchy Tortilla Chicken Fingers! Boneless skinless chicken breast has been on sale lately, and I used a little pack from Target clearance earlier this week along with ingredients I already had handy in my house to scratch up this quick & easy weeknight dinner, which was a big hit with both boys.

These chicken strips are little healthier than takeout, on your table in 30 minutes, and oh so good. Crunchy tortilla chicken fingers are baked, rather than fried, and I just used a little olive oil spray on a sheet pan to get them nicely browned.

Crunchy Tortilla Chicken Fingers

Ingredients

1 lb boneless skinless chicken breast, cut into strips
3 Tbsp flour (use gluten free if necessary)
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp 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

Directions

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. Note: You can do this 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!

My bowls are backwards; put the flour one first.

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.

So crunchy and good!

The seasonings punch these chicken strips up just enough to add a good bit of flavor without adding spice. I served ours with strawberries, lime wedges, sliced avocado, and salsa for dipping (although Mr. 10 substituted BBQ sauce). One pound of chicken was just barely enough for me and the kids — although they only left me two chicken strips, so if MashupDad had been in town last week, I would have doubled the recipe to feed all of us.

Crunchy tortilla chicken fingers are naturally dairy free, and optionally gluten free (if your flour and tortilla chips are).

Crunchy Tortilla Chicken Fingers, printable recipe

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Crunchy Tortilla Chicken Fingers

Total Time

30 mins

 

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.

Course: dinner

Servings: 3

Author: Rachel Singer Gordon

Ingredients

• 1 lb boneless skinless chicken breast, cut into strips
• 3 Tbsp flour (use gluten free if necessary)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp 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

1. Spray rimmed baking sheet with olive oil spray and cut chicken into strips.
2. Mix flour and seasonings in a small shallow bowl.
3. Beat egg in a second bowl.

4. Crush tortilla chips and place in third bowl. 

5. Dredge chicken strips in flour, then egg, then crushed tortilla chips and place on prepared pan.
6. Bake at 400 degrees for 10 minutes, flip, then bake another 8-10 minutes or until browned on both sides and cooked through.

Recipe 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!

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