Potato Chip Popcorn Chicken Bites

Can anyone tell me why they call it popcorn chicken? Like, I'm sure there's a reasonable explanation...does it resemble the look of popcorn? Did they use to serve chicken instead of popcorn at the movies? It's a fun name? Well, actually I don't really care why it's called popcorn chicken, I'm just glad that it exists. And even more glad that you can make it at home anytime that you like. With any type of chips that you like. 

For today's instance, Pepperoncini-flavored Kettle Chips. And no, this recipe is not sponsored in any way, I just reallyyyyyyy love them. Tangy, crunchy, salty. All the good characteristics of a perfect chip. Then crushed and coated all over mini bites of chicken? Heaven. Plus, my secret sauce is reason enough to make these. I think I found your weekend plans...

Potato Chip Popcorn Chicken Bites

Popcorn Chicken:

• 1/2 lb. chicken breast, cut into 1-inch pieces
• 1 cup buttermilk
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme
• pinch of cayenne
• pinch of salt
• 2 cups crushed potato chips (crispy kettle-style chips work best)
• 1/2 cup all-purpose flour

Honey Mustard Secret Sauce:

• 1/4 cup honey
• 1/4 cup dijon
• 1/4 cup plain Greek yogurt
• 2 tsp. distilled white vinegar
• 1 tbsp. ketchup
• pinch of cayenne pepper

In a medium bowl, whisk together all of the ingredients to make the secret sauce and then place in the fridge until dinner time. Can be made up to 3 days in advance.

In a mixing bowl, whisk together the buttermilk, basil, oregano, thyme, cayenne, and salt. Add the mixture to a large ziplock bag or shallow dish and then add in the chicken. Allow the chicken to marinate for 30-60 minutes.

Meanwhile, pulse together the chips and flour in a food processor (or smash into tiny pieces in a sturdy bag with a rolling pin) until chips are small pieces, but not ground like a powder (this is necessary for that crunch that we LOVE).

Preheat the oven to 400 degrees F. Place a wire rack on a baking sheet. Drain the excess marinade from the chicken and dredge the chicken in the potato chip flour mixture. Place all of the chicken pieces on your prepared wire rack and place into the oven to bake for 20-25 minutes until cooked through and crispy.

Remove from the heat and serve with your secret sauce!

Summer Fruit Chicken Salad with Crispy Fried Goat Cheese

This salad can stay. 

When you receive a fit bump from your husband after dinner, you know you've scored big time. Plus this salad really works better with a partner, since one of you can man the grill while the other fries the goat cheese. Yes. Fried. Goat. Cheese. So perfectly crispy on the outside, and creamy on the inside, there's nothing better. Mix that with fresh mango and blackberries, and you've got yourself a KILLER salad. Plus, you can easily make this with your favorite combinations, or whatever is in season. I'm already dreaming about replacing the blackberries in my vinaigrette with strawberry, pineapple, and even mango! So grab a friend or two and get busy before the summer fruit is gone!

so pretty. can't handle.

Summer Fruit Chicken Salad

Blackberry Vinaigrette

• 1/2 cup fresh blackberries
• 2 tbsp. olive oil
• 2 tbsp. peach white balsamic vinegar
• 2 tbsp. honey
• 1/2 tbsp. dijon mustard
• 1 tsp. soy sauce
• 2 cloves garlic, grated
• 1 tbsp. freshly grated parmesan cheese

Fried Goat Cheese

• 8 oz. log honey-flavored goat cheese
• 2 tbsp. high-heat oil (such as peanut or avocado)
• 1/2 cup flour
• 1 egg, whisked
• 1 cup panko bread crumbs

Salad

• 1/2 lb. chicken breast
• 1 avocado, sliced
• 1 mango, sliced
• 1/4 small red onion, thinly sliced
• 1 cup fresh blackberries
• butter lettuce leaves

In a food processor, whip together all of the ingredients for the vinaigrette until smooth. Keep in the fridge until ready to use. Can be made up to 3 days in advance.

Add the chicken breast to a large zip lock bag and pour in 1/3 of the vinaigrette to marinate the chicken with. Keep in the fridge for 30 minutes, up to overnight.

Slice the goat cheese log into 1/4-inch thick medallions, place into a cutting board and pop into the freezer for about 10 minutes, allowing them to keep their shape when fried. While they are chilling, set up your assembly line. Line up 3 bowls, and add the flour to the first one, your whisked egg to the second bowl, and your panko to the 3rd bowl.

Meanwhile, heat the grill to medium-high and grill the chicken until cooked through; a few minutes on each side, until an instant read thermometer reads between 160 and 106 degrees F. Remove the chicken from the grill and allow to rest.

Add oil to a large frying pan or skillet and heat to high. Cover frozen goat cheese medallions in flour, then egg, then panko, repeating until all medallions are covered. Lower heat to medium-high and fry the breaded goat cheese, for 1-2 minutes on each side, until both sides are crispy golden brown. Remove from the oil and allow to rest on a paper towel, absorbing the excess grease.

Once the chicken has rested, sliced into 1/2-inch thick slices, and prepare to plate the salad. Add butter lettuce to the bottom of the plate, top with sliced chicken, fried goat cheese medallions, avocado, mango, onions, blackberries, and top with the blackberry vinaigrette. Serve.

Crockpot Chicken Tikka Masala

It's summer. It's hot. It's humid. I basically have zero motivation to do anything that doesn't involve me laying under the ceiling fan. So when it comes time to start dinner around the hottest point of the day, let's say I am less than thrilled. Then comes crockpot to the rescue. This Tikka Masala made with chicken is started when I get up, and done by the time I get home from work. Just look at that bright red/orange sauce. Delish!

Crockpot Chicken Tikka Masala

Ingredients:

• 2 lb. chicken breasts, cut into 2-inch pieces
• 2 cups tomato puree
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp. garam masala
• 2 tsp. sea salt
• 1 tsp. ground black pepper
• 1 tsp. ground ginger
• 1/2 tsp. ground paprika
• 1/4 tsp. cayenne pepper
• 1/2 cup coconut milk
• 1/2 cup freshly chopped cilantro
• cooked jasmine rice

In a crockpot, add in all of the ingredients except for the coconut milk, cilantro and the rice. Cook on low for 5-6 hours, until the chicken is cooked through and tender.

Once the chicken is cooked, add in the coconut milk and stir to thick the sauce.

Serve the chicken and sauce over warm jasmine rice, garnish with lots of cilantro leaves.

Easy Shrimp & Sausage Paella

With Father's Day coming up, I have decided that this dish is my father as a dinner entree. He's totally the guy that grabs every thing out of the fridge and makes something (usually) wonderful out of it. I can't say that his peanut-butter-turkey-pickle-mustard sandwich was on my top faves, but he can make a mean skillet! So here's to you Cowboy Dave, you kitchen rebel, you!

As a first-time paella maker, I've got to say that this is such a fun and easy dish to whip up for dinner. Not to mention all of the colors! I'm not always a huge rice fan (I''m more of a mashed potatoes girl myself), but the rice mixed in with all of the spicy flavors and textures going on in this paella is a definite winner. I used some mango jalapeno chicken sausages in this version, but feel free to use chorizo, or any sausage really. Mixing it up is half of the fun! Plus, you can make this serve just enough for 2 people, or triple the batch to feed a whole crew. Feel free to omit the hot sauce to make it kid-friendly, but I honestly think the hotter the better!

Easy Shrimp & Sausage Paella

Ingredients:

• 1 small onion, chopped
• 3 garlic cloves, minced
• salt and pepper to taste
• 2 tbsp. extra virgin olive oil
• 1 tbsp. butter
• 1 cup arborio rice
• 1 14-oz. can diced tomatoes
• 2 1/2 cups chicken or vegetable broth
• 1 tbsp. paprika
• 1 tsp. hot sauce
• 2 chorizo sausages, sliced
• 1 lb. peeled and deveined shrimp
• 1 cup frozen peas
• 1 tbsp. green onions, sliced

In a large saute pan or cast iron skillet, heat olive oil over medium-high heat. Add in the onion and garlic and saute until softened and fragrant, about 5-7 minutes. Add in the butter and allow to melt slightly before adding in the paprika and the rice. 

Toss the rice in the onion mixture to coat, then add in the hot sauce, tomatoes, and broth. Bring to a slight boil and cook , stirring occasionally until the rice has softened and most of the liquid has evaporated, about 15 minutes.

Now toss in the sliced sausages, the raw shrimp, and the frozen peas. Allow the shrimp to cook and turn pink and the peas to heat up before topping with green onions and serving hot in shallow bowls.  

Roasted Red Pepper Chicken Thighs

I hope everyone had a wonderful Mother's Day, spoiling mom, being spoiled, celebrating your friends who are moms, you know the drill. We took my mom out to lunch and enjoyed a DIY bloody mary bar, a present for everyone!Today's recipe is also a present for everyone. Roasted chicken thighs cooked into a creamy roasted red pepper sauce (bonus, I tell you the easy way to make your own roasted red peppers if you prefer over jarred). You only need a handful of ingredients to throw this baby together, and the fruits of your labor are endless. You can also switch this recipe up, by using chicken breast if you prefer, chicken broth over wine, or heavy cream over cheese. See? Versatile. 

Roasted Red Pepper Chicken Thighs

Ingredients:

• 1 lb. chicken thighs (can be bone-in or boneless)
• 1 tbsp. bacon fat or high-heat oil
• 1 large garlic cloves, minced
• 1 cup roasted red peppers, chopped**
• 1 cup white wine or broth
• 4 oz. cream cheese, room temperature
• fresh basil for garnish

In a large cast-iron skillet, heat the fat, or oil if you are using, to medium-high heat. Add in the chicken thighs and sear until golden brown on both sides and cooked through, about 3-4 minutes on each side. Remove from the heast and set aside.

In the same hot skillet, add in the roasted peppers and garlic, saute until fragrant, 1-2 minutes. Slowly whisk in the wine, or broth, a little at a time, scraping up the browned bits on the bottom of the pan. Bring to a simmer and reduce just slightly. Then add in the softened cream cheese and whisk until combined and the sauce is creamy.

Add the chicken thighs back into the skillet to heat back up. Serve hot with fresh torn basil leaves. 

**I prefer to roast my own red peppers instead of buying them in the jars. Simply cut out the core and the seeds of 2 red bell peppers. Place on a baking sheet, drizzle with olive oil, and roast at 400 degrees for 30-45 minutes, until softened. Remove from the heat and allow to cool enough to handle by hand. Peel off the roasted skins and discard. Ta-da! Roasted red peppers.

Chipotle Pineapple Chicken Lettuce Cups

It's my final recipe of the week and with that I am sharing with you a recipe that can be made smaller as an appetizer (you know some big sports game is coming up in a few weeks), or made large enough to be a main course entrée for lunch or dinner! I love the combination of spicy and sweet. Probably because it reminds me of myself. I won't ramble on too much today because A) it's Friday, and B) you should be making these ASAP.

Chipotle Pineapple Chicken Lettuce Cups

Ingredients:

• 1 lb. raw chicken, cut into 1/2-inch pieces
• 1 head romaine or butter lettuce
• 1 egg, scrambled and chopped
• 2 slices bacon, chopped
• 1 bell pepper, chopped
• 1 cup fresh pineapple, chopped
• 1/4 cup cilantro
• 3 tbsp. chipotle in adobo sauce

In a pan over medium heat, cook the bacon pieces until crispy. Set aside on a paper towel to soak up any excess grease.

Add chopped chicken, chipotle sauce, in the same pan and cook until the chicken is no longer pink, about 5-8 minutes.

Add bell pepper and fresh pineapple. Cook for another 1-2 minutes.

Turn off the heat and add in the cooked bacon, chopped egg and cilantro. Stir and serve in lettuce cups.

Spicy Thai Sweet Potato Noodle Stir Fry

Food. That's why we're all here reading this right? Unless you stumbled upon my page after scouring the internet for hours and thought, "oh, a blog about hot dogs, this should be interesting", yet when you got here you realized, "wait this doesn't have anything to do with hot dogs", and except for the occasional recipe, you are correct. It's a play on words people, work with me here!  But we're all basically here for the food. Sometimes that food makes us groggy and weighed down with all of the dairy and breads in the world (my 2 favorite food groups btw). So this past week I have been dabbling in the wide-world of paleo. I have gone 8 days without processed sugar, dairy, or grains (except for the one little indulgence on Friday night. Worth it). All of my nutrients are coming from fruits, vegetables, meat, and eggs. And I am by no means a nutritionist or health coach so please take my week with a grain of salt (aka I have no idea what I'm doing). I simply found a 2-week plan with menus laid out daily and have been following it rather strictly. You know what they say, believe everything you read online... sense the sarcasm. Anywho, I have put my HDFB twist on some of the recipes and you don't have to be paleo to consume this tasty dish. It's perfect for all ages and eater-types (is that a thing?), I swear sweet potato noodles have become a new food group for me!

Spicy Thai Sweet Potato Noodle Stir Fry

Ingredients:

• 1/4 all natural almond butter
• 2 tbsp. liquid aminos (can substitute for soy sauce)
• 1/2 tsp. ground ginger
• 1 garlic clove, minced
• 1-2 tbsp. Sriracha hot sauce
• 1/2 tbsp. honey (leave out if paleo)
• 1 tbsp. + 1 tsp. sesame oil, divided
• 3/4 cup unsweetend almond milk
• 2 large sweet potatoes, peeled
• 1 lb. chicken breast, cut into 1-inch chunks
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• sliced green onions for garnish
• freshly chopped cilantro for garnish
• chopped peanuts for garnish

Add the almond butter, liquid aminos, ginger, garlic, Sriracha, honey, 1 tsp. sesame oil, and almond milk into a mason jar and shake will to mix. Set aside.

Spiralize your sweet potatoes and set aside. 

Heat 1/2 tbsp. sesame oil over medium-high heat in a large skillet. Add chicken and cook until no pink remains. Set cooked chicken aside.

Add in the remaining 1/2 tbsp. oil to the skillet, then cook the broccoli and red bell pepper for 2 minutes. Add in the spiralized sweet potato noodles and cook for another 2 minutes. Add in the sauce that you made earlier as well as the cooked chicken.

Stir to mix and reduce the heat to medium-low. Cook until the noodles are softened, but still sightly firm. Garnish and serve hot.  

Blackened Chicken with Mango Avocado Salsa

I am taking a detour from my standard rotation of fall-inspired recipes today. I found the very last remnants of summer produce at the market and created this freshly garnished chicken for a delicious and healthy meal. Especially since it is supposed to be 102 degrees in Phoenix today {why, fall, why must you do this to us?!}. We are huge blackened chicken fans in this house. Working in the restaurant business in the past, I would always replace the chicken in my caesar salad with blackened chicken. I prefer the slight kick from the spices above anything else. Take that and up it another notch with a sweet mango and avocado salsa. 

Blackened Chicken with Mango Avocado Salsa

Ingredients:

• 4 chicken breasts
• 2 tbsp. blackening seasoning*
• 1 mango, peeled, seeded, and chopped
• 1 avocado, peeled, seeded, and chopped
• 1 tbsp. minced jalapeno
• 1/2 cup chopped red bell pepper
• 1/2 lime, juiced
• salt and pepper to taste

**To make blackening seasoning, combine 1 1/2 tbsp. paprika, 1 tbsp. garlic powder, 1 tbsp. onion powder, 1 tbsp ground thyme, 1 tsp. ground black pepper, 1 tsp. cayenne pepper, 1 tsp. dried oregano. 

Traditional Chicken Enchiladas

This weekend was one for the books. So much so, that I barely took any photos, just the memories to remember it by. I celebrated 3 years since I met Andrew, with dinner at the exact place we met, dined on pozole matzah ball soup (like, what?!), lamb, and pumpkin cheesecake. I met up with my best guy friend from college whom I hadn't seen in over a year. Celebrated one of my bridesmaid's birthday with a grown up pizza party and cocktails. Went new car shopping (uh oh), and even ordered our wedding rings! Yes! See, weekend for the books. Since the weekend was filled with so much love, I wanted to share with you Andrew's second love (behind me, of course), enchiladas. He always requests my spicy chicken avocado enchis, but this time I wanted to go a little more traditional. 

Traditional Chicken Enchiladas

Ingredients:

• 2 chicken breasts, cooked, then shredded (or can use a rotisserie chicken if short on time)
• 1 tbsp. olive oil
• 1 cup diced white onion
• 2 garlic cloves, minced
• 1/4 cup freshly chopped cilantro
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/3 cup chicken broth
• 3/4 cup diced tomatoes
• 8 8-inch tortillas
• 2 cups red enchilada sauce

Garnish:

• crumbled cotija cheese
• freshly chopped cilantro
• serrano pepper, sliced

Preheat oven to 350 degrees F.

In a large skillet heat the oil over medium-high heat. Add in the onion, garlic, cilantro, cumin, chili powder. Cook until the onions begin to soften, about 7 minutes. 

Add in the chicken, broth, and diced tomatoes. Simmer until the liquid reduces, another 8-10 minutes. Pour 1 cup of sauce into the bottom of a 9x13-inch dish. Dip both sides of each of the tortillas in the sauce, then fill each one with the chicken filling down the center. Roll up and place into the baking dish. Repeat with the remaining filling and tortillas.

Pour the rest of the sauce over the top of the enchiladas and bake for 15 minutes. Remove from the heat and garnish with cotija, cilantro, and sliced peppers. 

Teriyaki Chicken & Broccoli over Butternut Squash "Rice"

I met up with my good friend/blog designer/engagement photographer/basically winner at all things in life, for happy hour to discuss the future of this here blog. It's been a few years now, and while I've just been doing it for fun {fun fact, I make zero income doing this}, I wanted to take the next step towards really making HDFB all that it can be (did that sound like an Army ad? sorry). So be on the lookout for some changes coming your way in the future. I'm not ready to share the details just yet, but you'll know when it happens! Sorry for the inconspicuous post, but I was just too excited to hide it. One thing I am not hiding from you is the secret to making "rice" out of veggies. We are always trying to sneak more greens into our meals. It's all about balance. One day, you eat an entire pint of gelato, and the next day you eat rice made out of butternut squash. Like I said, balance.

Teriyaki Chicken & Broccoli over Butternut Squash "Rice"

Ingredients:

• 1 small butternut squash, peeled
• 1/4 cup + tbsp. teriyaki sauce
• 2 chicken breasts
• 1 heads broccoli, crowns only
• 2 tbsp. oil, separated
• 1 garlic clove, minced
• 3/4 cup broth
• 2 tbsp. soy sauce
• sesame seeds for garnish

Place the chicken 1/4 cup teriyaki sauce in a sealable bag. Allow to marinate for 30 minutes to an hour. 

Meanwhile, cut the butternut squash in half, separating the bottom round part from the top. Scoop out the seeds from the inside of the flesh. Cut the squash into 1/2-inch matchsticks. Run the squash through a food processor with the grater attachment. Ta-da! "Rice"!

Preheat grill to high heat. Grill chicken for 8-10 minutes on each side until cooked through. Remove from the heat. Allow to rest.

Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add in the "rice" to the hot oil and cook, stirring occasionally for 2 minutes. Add in 1/2 cup of the broth and cook until absorbed. Check the rice to see if it is tender, if not, add in the remaining broth and cook longer. Once softened, add in the soy sauce and cook for another minute. 

At the same time that the "rice" is cooking, heat the other tbsp. of oil in another pan and add the broccoli to the hot oil. Cook, stirring occasionally, until cooked, but still crisp, about 8 minutes. . Slice the cooked chicken into 1-inch pieces and add to the broccoli. Add in the soy sauce, stir to combine, and turn off the heat.

To serve, plate the "rice" into bowls, top with the chicken and broccoli, then garnish with sesame seeds. 

Enchilada Stuffed Poblano Peppers

Is there anything more beautiful than a perfect poblano pepper? I seem to be drawn to them anytime I am at the farmer's market, especially when they are ripe, crisp, and a beautiful bright, yet deep green color at the same time. I have been known to roast my poblanos many a time {see here, here, and here}, but this time I decided to boil them, just until softened slightly, and then fill them with some classic Mexican flavors. This is my south of the border version of stuffed bell peppers. Plus, the saltiness from the cotija cheese brightens up all of the flavors. This recipe is my new go-to weeknight dinner with easy ingredients, easy prep, and a delicious result. 

Enchilada Stuffed Poblano Peppers

Ingredients:

• 4 whole fresh poblano peppers
• 1 tbsp. oil
• 1 medium zucchini, chopped
• 1 garlic clove, minced
• 1/2 jalapeno, minced
• 3 green onions, sliced
• 1 1/2 cups cooked chicken breast, chopped
• 1 cup wild rice, cooked according to directions
• 1 can Mexicorn (corn, pepper mix)
• salt and pepper to taste
• 1 cup enchilada sauce
• cotija cheese, crumbled for garnish

Bring 2 inches of water to a boil in large pot or a high-sided skillet. Boil the peppers for 6 minutes on each side, until softened.

Meanwhile, heat the oil over medium- high heat and add in the zucchini, garlic, jalapeno, and onions. Saute for 5 minutes, stirring occasionally.  Add in the cooked chicken, rice, and can of Mexicorn, stir to combine. Cook, stirring occasionally, until the peppers are done.

Remove the peppers from the pot, and turn off the heat for the filling. Carefully cut a slit down the center of each pepper, but do not cut all the way through, we just want to create a pocket to put our filling in. Scoop out the seeds from each pepper using a spoon, *careful* for steam may burn hands. 

Once the insides of the poblanos are cleaned out, fill each pepper with the chicken and rice filling. Top with warmed enchilada sauce and garnish with cotija.

Creamy Chicken, Tomato, Asparagus Quinoa Bake

Is the weather cooling down where you are? Are you able to to turn your oven on without bursting into a million pieces? It's finally under triple-temps here in Arizona, which immediately prompts me to get baking. The end of good summer produce, plus the lower temperatures are the perfect excuse to make this quinoa bake. I grabbed a fresh bundle of crisp asparagus, some perfectly ripe tomatoes, and got to cooking. While the photos may not do this dinner justice (sorry, but something about creamy tan food just doesn't like the camera), the flavor is anything but lacking. 

Creamy Chicken, Tomato, Asparagus Quinoa Bake

Ingredients:

• 1 cup vegetable or chicken broth
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 1/2 cups asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 lb. uncooked chicken breast, thinly sliced
• 3/4 cup quinoa
• 2/3 cup shredded white cheddar cheese

Preheat oven to 375 degrees F. Prepare a medium casserole dish with non-stick cooking spray.

Heat the broth in a medium saucepan over medium-high heat. Whisk in the flour until almost no lumps remain. Slowly whisk in the milk, salt, and pepper and then simmer until thickened slightly, about 10 minutes.

Meanwhile, add the asparagus, tomatoes, chicken, and quinoa to a large mixing bowl. Once the milk has thickened, pour into the bowl and toss until combined, making sure all of the chicken, asparagus, quinoa, and tomatoes are covered in the sauce. Pour the mixture into the prepared baking dish, cover loosely with foil and bake for 45 minutes. Remove the foil, top with the shredded cheese and bake for another 5-10 minutes until the quinoa is fluffy, the chicken is cooked through, and the cheese has melted.

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.