Crunchy Chicken Fingers

    30 mins

    Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

    38 people made this

    Serves: 6 

    • 2 pounds skinless, boneless chicken breast halves - cut into strips
    • 2 eggs, beaten
    • 1/2 cup milk
    • 1 (12 ounce) package tortilla chips, crushed

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. 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.
    3. Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

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    Reviews in English (36)


    THis recipe has promise. Here are some suggestions to improve this recipe. First you can use any type of tortilla chip, including flavored varieties like blue corn chips and doritos. I added tsp of chili powder, 1 tsp of garlic powder, 1 tsp of season salt or seasoning blend, and 1 tsp of ground cumin to the crushed chips. I blended this all in the food processor to get it nice and smooth. This mix enhanced the taste of the chickent strips 100%. My family loved it. It is great served with salsa or cilantro lime mayo. A great way to have chicken strips w/ a southeast flair.  -  20 Jan 2010  (Review from Allrecipes US | Canada)


    This was a very easy & quick recipe, but it tasted very bland. I will not make it again.  -  12 Sep 2001  (Review from Allrecipes US | Canada)


    I make these chicken fingers and stick them in the freezer for a quick meal for my kids. The key to reheating these is to put them in a toaster oven, not microwave, to keep the breading crispy. We like them a lot. I vary the tortilla chips, the last time I used a Cool Ranch flavor and they came out great!  -  13 Aug 2006  (Review from Allrecipes US | Canada)