Chilis Tortilla Crunch Chicken Fingers Recipes

Steps:

• For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
• For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
• Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
• Sprinkle the chicken strips with some salt and pepper.
• Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
• Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
• Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
• Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

Steps:

• Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
• Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
• Whisk egg and remaining 2 teaspoon chili powder in a bowl.
• Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
• Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.

Steps:

• Preheat oven to 400°F degrees.
• In medium bowl combine Lipton soup mix and tortilla chip.
• In large bag, combine chicken and egg beaten with the water. Shake until evenly coated. Remove chicken and dip in tortilla mixture until evenly coated.
• Spray a baking sheet with nonstick spay. Arrange the chicken on the pan, drizzle with butter and bake uncovered for 12 minutes or until chicken is done.

Steps:

• Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
• Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
• Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
• Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.
• Arrange in a single layer on prepared baking dish; drizzle with butter.
• Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.