Sometimes I just want my chicken to be really crunchy, and these Tortilla Chip Crusted Chicken Fingers Deliver. Chicken fingers are one of my favorite week night meals, but they can be so much more. With the Super Bowl coming up, these Tortilla Chip Crusted Chicken Fingers will add a fun new twist to your appetizer table. They take no time to make and cook up in only 15 minutes. Add some veggies and you have the perfect dinner that your kids will love.
All you need to whip up this easy week night meal is chicken, an easy cornmeal batter and some tortilla chip crumbs.
1 lb boneless skinless chicken breast, cut into even sized strips
3 cups tortilla chips, crushed – this is a job for kids to do!
1/2 cup flour
1/2 cup cornmeal
2 tbsp taco seasoning
1/2 cup milk
2 tsp baking powder
2 tsp salt
1 tsp black pepper
Preheat your oven to 425 degrees. And prepare a baking sheet by lining it with parchment paper (for easy clean-up), and placing a metal cooling rack over the top. Brush the cooling rack with oil and set aside. Using a wire rack will allow for even cooking, and your chicken fingers will be crispy all the way around!
Start making your cornmeal batter. It is a very similar batter to the one I use for making Mini Corn Dog Bites. In a large bowl, combine flour, cornmeal, egg, taco seasoning, baking powder, milk, salt and pepper with a whisk until there are no more lumps. If you want add a little hot sauce for a little kick!
Add sliced chicken to cornmeal batter and mix it up with your hands to really dredge the chicken.
Working in batches, gently shake chicken strips to remove excess batter, and toss in crushed tortilla chips to coat. Push them in a little bit to really make sure they stick, and place them on prepared wire rack.
Bake for 15 minutes or until your chicken fingers reach an internal temperature of 165 degrees.
Serve immediately with a simple restaurant style salsa or your favorite dipping sauce.