Tortilla Chip Crusted Chicken Strips with a Dip Trio
- 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 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.