Ah, the humble tortilla. It’s not just for tacos anymore!
This tortilla-crusted chicken recipe has become a staple in my household—it’s like crunchy magic in every bite. My kids can’t get enough, and even the picky eaters call it a win.
(Remember when everyone was obsessed with Dalgona coffee? This dish is the chicken version of that craze—simple yet unexpectedly delightful.
Steps
- Preheat your oven to 400°F. Season the chicken tenders with salt and pepper to taste.
- In a bowl, combine flour and taco seasoning. In a separate bowl, beat the egg. Use a food processor or blender to crush tortilla chips until they resemble breadcrumbs.
- Dredge each chicken tender in the flour mixture, ensuring all sides are coated, then dip into the beaten egg, and finally, coat with the crushed tortilla chips.
- Lightly spray each side of the coated chicken with cooking spray. Place the chicken tenders on a wire rack, ensuring they have at least an inch of space between them.
- Bake the chicken for 15-20 minutes, flipping them halfway through to ensure even cooking. The tenders should be crispy on the outside and juicy on the inside when done.
- For serving, you can enjoy the chicken as is or assemble a taco bowl with lettuce, tomatoes, shredded cheese, sour cream, and avocado, finishing with a squeeze of lime. Store leftovers in an airtight container for up to 3-4 days.
Ingredients
- 1 pound chicken tenders
- Salt and pepper, to taste
- 1 cup flour
- 1 tablespoon taco seasoning
- 2 eggs, beaten
- 2 cups crushed tortilla chips
- Cooking spray
- Lettuce
- Tomatoes
- Shredded cheese
- Sour cream
- Avocados
- Lime wedges
Nutritional Values
Calories: 199kcal | Carbohydrates: 10g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 148mg | Sodium: 125mg | Potassium: 310mg | Vitamin A: 85IU | Calcium: 24mg | Iron: 1.6mg
FAQ
- Can I use any type of tortilla for the crust?
- Yes, you can use any type of tortilla or taco shells you have on hand to create the crust. This recipe is very adaptable, which allows you to experiment with different flavors and textures.
- How should I store leftover tortilla crusted chicken?
- Store any leftover chicken in an airtight container in the refrigerator. It will remain fresh for about 3-4 days.
- Is there a way to make this recipe without flour and eggs?
- Absolutely! If you want to skip the flour and eggs, you can simply coat the chicken with olive oil before dredging it in the crushed tortillas.
- What dipping sauces work well with tortilla crusted chicken?
- These chicken tenders pair well with a variety of sauces such as salsa, ketchup, or ranch dressing. They are also delicious served plain.
- Can I make the tortilla crumbs without a blender or food processor?
- Yes, if you don’t have a blender or food processor, you can crush the tortillas manually by placing them in a plastic bag and using the back of a wooden spoon to crush them into fine pieces.
Tips
- For a quicker and more uniform crumb texture, use a blender or food processor to crush your tortillas or taco shells instead of manually crushing them with a spoon or by hand.
- To ensure the chicken stays juicy and doesn’t stick to the baking rack, lightly coat each piece with cooking spray before baking and leave at least an inch of space between them on the rack.
- Elevate the flavor by adding taco seasoning to your flour mixture during the dredging process for an extra kick.
- If you’re looking for a flour and egg-free option, simply coat the chicken with olive oil before dredging it in the crushed tortilla mixture for a crispy and flavorful crust.
Equipment
- Blender or Food Processor – Used for crushing the tortillas or tacos into fine breadcrumb-like pieces. A Vitamix or similar high-powered blender is recommended.
- Wire Rack – Necessary for placing the coated chicken tenders on during baking to ensure even cooking and crispiness on all sides.
