Thursday, September 10, 2015

Tortilla Chip Crusted Chicken Strips with a Dip Trio


What do you do when you have a half a bag of tortilla chips that you forgot to close in your pantry, thus becoming stale and flavorless? Why, you make a delicious chicken breading, of course! After discovering the opened bag I couldn't bring myself to just throw it away, and so I sat and brainstormed ideas for the cardboard like chips. But trust me, after they have been pulverized and spiced with some homemade taco seasoning, you'll never know they were one step away from the garbage truck. As if that wasn't good enough, I served the crispy chicken strips with a trio of my favorite dips (I mean, you can never have enough dip). I think I might have just taken my taco obsession to the next level.



Tortilla Chip Crusted Chicken Strips with a Dip Trio

Ingredients:
  • 1 lb. chicken strips
  • 2 eggs
  • 2 cups tortilla chips
  • 1 tsp. taco seasoning
  • salt and pepper
  • non-stick cooking spray
  • guacamole, sour cream + sriracha, salsa for dipping

In a shallow bowl, whisk the eggs with salt and pepper until foamy. Set aside.

In a food processor, pulse the chips with the taco seasoning until resembles coarse breadcrumbs. Place in another shallow bowl. Place next to the bowl with the eggs.

Preheat oven to 425 degrees F. Place a wire rack on a baking sheet. 

Dip the chicken strips, one at a time, in the egg and then covering the chicken with the crushed tortilla chips. Place onto the wire rack and repeat with the remaining chicken strips.

Spray the tops with non-stick coking spray and place into the oven for 12 minutes. Flip the chicken over, spraying with some more non-stick cooking spray and finish cooking for 5 more minutes. Remove from the heat.


Serve with guacamole, sriracha sour cream, and salsa. 

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