2 medium boneless, skinless chicken breasts, cut into 1-inch strips
For the spice mix:
1 teaspoon ground cumin
1 teaspoon ancho powder
3 teaspoons chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the egg wash:
2 eggs
2 teaspoons spice mix
For the breading:
80 g of tortilla chips
remaining spice mix
To serve:
Dipping sauce and lime wedges
Takes ,
serves 2.
Instructions
Preheat oven to 450°F.
Stir together the ingredients for the spice mix into a small bowl.
Prepare the egg wash: Cracks eggs into a medium-sized bowl. Add 2 teaspoons of spice mix and whisk together.
Prepare the breading: Place the tortilla chips into a food processor fitted with a blade attachment. Sprinkle with remaining spice mixture. Pulse, chopping to a rough meal. Transfer onto a plate.
Bread chicken strips: Working one at a time, dip chicken strips into egg wash, then into breading mixture, turning to coat evenly. Transfer to a wire rack positioned on a rectangular baking sheet. Repeat until all the strips are coated.
Transfer to oven and bake for 20 minutes or until chicken strips are golden and crispy.
Serve immediately with suggested dipping sauce and wedges of lime.
Crispy Tortilla Chicken Fingers
Ingredients
2 medium boneless, skinless chicken breasts, cut into 1-inch strips
For the spice mix:
1 teaspoon ground cumin
1 teaspoon ancho powder
3 teaspoons chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the egg wash:
2 eggs
2 teaspoons spice mix
For the breading:
80 g of tortilla chips
remaining spice mix
To serve:
Dipping sauce and lime wedges
Directions
Preheat oven to 450°F.
Stir together the ingredients for the spice mix into a small bowl.
Prepare the egg wash: Cracks eggs into a medium-sized bowl. Add 2 teaspoons of spice mix and whisk together.
Prepare the breading: Place the tortilla chips into a food processor fitted with a blade attachment. Sprinkle with remaining spice mixture. Pulse, chopping to a rough meal. Transfer onto a plate.
Bread chicken strips: Working one at a time, dip chicken strips into egg wash, then into breading mixture, turning to coat evenly. Transfer to a wire rack positioned on a rectangular baking sheet. Repeat until all the strips are coated.
Transfer to oven and bake for 20 minutes or until chicken strips are golden and crispy.
Serve immediately with suggested dipping sauce and wedges of lime.
Crispy Tortilla Chicken Fingers
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Tender strips of chicken breaded and baked with a crispy seasoned tortilla chip coating…
These CRISPY TORTILLA CHICKEN FINGERS are a family favourite. Try ‘em today for lunch, dinner or as an afternoon snack!
This is one of those versatile meal options that always gets rave reviews when served up here in cottage country (same response when I serve them in the city too). What makes these CRISPY TORTILLA CHICKEN FINGERS especially tasty is the way the chicken stays tender and juicy thanks to the crispy, spiced tortilla crust.
As with so many of our stories, one thing leads to another. In this case, I was halfway through the testing of the recipe when my mind started wandering. Before I knew it, I was happily thinking about all the “what ifs”. What if these chicken fingers had a tangy dipping sauce? What if I paired them with an easy, tasty salad? What if someone asked for a thirst-quenching bevvy to go with it? Then I was like, “Settle down, Nik! Finish the fingers first, then figure out the accompaniments and pairings.”
Let’s start then with a few considerations about these CRISPY TORTILLA CHICKEN FINGERS:
FINGER POINTING
Although you’re bound to find frozen chicken fingers in the grocery store, I’d like to point you in a different direction; make them from scratch. This recipe comes together using only 6 ingredients, and with a 20 minute cook time, you’ll have a popular meal ready in just 30 minutes, start to finish.
SPICED BREADING
The recipe begins with the creation of a simple spice mix using ground cumin, chili powder and a smoky ancho powder. If you can’t find the ancho, simply add an extra teaspoon of the chili powder. One more option that may be more to your liking: swap the spice mix in this recipe for a package of store-bought taco seasoning. This recipe, much like myself, is totally forgiving!
Once your spices are blended, zip them up in a food processor with tortilla chips. This gives these fingers an extra-crispy finish. In the VIDEO attached to this story I mention you can use your favourite tortilla chips, but I’d like to amend that; best not to use blue tortilla chips. Although they’ll taste the same, they won’t be as visually appealing.
BREAD AND BAKE
The bread and bake steps are easy enough, but we did discover that the chicken fingers got extra crispy when we baked them on a wire rack. Elevating the fingers above the baking sheet ensures they bake up with a crunchy finish. Baking them on parchment didn’t achieve the same results.
BIG DIPPER
No two ways about it, chicken fingers deserve to be dipped into something that helps boost their flavours. Although we considered the standard options of plum and barbecue sauces, we opted for something a bit spicier in the end. Try them with this CREAMY TACO SAUCE. You can watch this 1-minute VIDEO for a crash course on how to make it.
ON THE SIDE
This TOMATO AVOCADO SALAD is exceptionally refreshing and tasty, partnering perfectly with both the chicken fingers and dipping sauce. We also love how these three items are easy to enjoy with nothing more than a fork and napkin.
Our beverage suggestion is also quite perfect and if you’ve never tried one, here’s your chance. How about an ÁNDALE CHELA?
So awesome for lunch, dinner or a quick snack, these CRISPY TORTILLA CHICKEN FINGERS are sure to become everyone’s favourite!
2 medium boneless, skinless chicken breasts, cut into 1-inch strips
For the spice mix:
1 teaspoon ground cumin
1 teaspoon ancho powder
3 teaspoons chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the egg wash:
2 eggs
2 teaspoons spice mix
For the breading:
80 g of tortilla chips
remaining spice mix
To serve:
Dipping sauce and lime wedges
Directions
Preheat oven to 450°F.
Stir together the ingredients for the spice mix into a small bowl.
Prepare the egg wash: Cracks eggs into a medium-sized bowl. Add 2 teaspoons of spice mix and whisk together.
Prepare the breading: Place the tortilla chips into a food processor fitted with a blade attachment. Sprinkle with remaining spice mixture. Pulse, chopping to a rough meal. Transfer onto a plate.
Bread chicken strips: Working one at a time, dip chicken strips into egg wash, then into breading mixture, turning to coat evenly. Transfer to a wire rack positioned on a rectangular baking sheet. Repeat until all the strips are coated.
Transfer to oven and bake for 20 minutes or until chicken strips are golden and crispy.
Serve immediately with suggested dipping sauce and wedges of lime.
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