A delightful twist on classic chicken fingers, these crispy tortilla chicken strips are packed with flavor and crunch.
Preheat your oven to 375°F (190°C) and prepare a baking sheet with non-stick spray.
Using parchment paper on the baking sheet can make cleanup easier.
In a mixing bowl, combine the crushed tortilla chips, red pepper flakes, cayenne pepper, and ground cumin.
Ensure the tortilla chips are finely crushed for an even coating.
In another bowl, whisk together the egg and water until well combined.
Adding a pinch of salt to the egg wash can enhance the flavor.
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch.
Flattening the chicken ensures even cooking.
Cut the chicken into strips approximately 1/2 inch wide and 3 inches long.
Uniform strips cook more evenly.
Dip each chicken strip into the egg wash, then coat it thoroughly with the tortilla chip mixture.
Press the coating onto the chicken to ensure it sticks well.
Arrange the coated chicken strips on the prepared baking sheet and drizzle with melted butter.
Drizzling butter helps achieve a golden, crispy finish.
Bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and the coating is golden and crispy.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the crispy chicken strips warm with your favorite dipping sauces.
Pair with a fresh salad or fries for a complete meal.
