Tortilla Crusted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
199 kcal
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Course
Main Course
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Cuisine
Mexican
Tortilla Crusted Chicken
Description
This recipe transforms chicken breast tenders by coating them first with a mixture of all-purpose flour and taco seasoning, then dipping in beaten egg, and finally coating with crushed tortilla chips. Baking at 400°F crisps the tortilla coating to a golden brown while keeping the chicken tender and moist inside. Light cooking spray helps achieve a crisp texture without deep frying.
The finished chicken is served in taco bowls layered with fresh lettuce, diced tomatoes, shredded cheese, sour cream, and avocado slices. Lime wedges add a citrus brightness when squeezed over the assembled bowls. This creates a balanced meal combining crunchy, creamy, and fresh elements.
Leftover chicken strips keep well in the refrigerator and can be reheated for several days. For those avoiding flour or eggs, the recipe suggests coating the chicken simply with olive oil before the crushed tortilla for a similar result. Crushing the tortillas is most efficient using a food processor.
Ingredients
For the Tortilla Crusted Chicken
- 1 lb chicken breast tenders boneless skinless
- salt
- black pepper
- ¼ cup all-purpose flour
- 2 teaspoons taco seasoning
- 1 egg lightly beaten, large
- 2 cups tortilla crushed, or tacos
- olive oil spray form
For assembly
- lettuce
- tomato
- cheese shredded
- sour cream
- avocado
- lime
Instructions
- Preheat the oven to 400°F. Sprinkle chicken with salt and pepper.
- Stir together the flour with the taco seasoning in another bowl. Place the beaten egg in another bowl
- Crush the tortilla chips with a food processor or blender. Set aside in another bowl.
- Dredge chicken tenders in flour mixture, shake off the excess, dip in the beaten egg, and then coat evenly with the tortilla chips.
- Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Repeat the steps until all chicken are coated. Bake for 15-20 minutes, flipping halfway through.
- To assemble taco bowl, fill it with lettuce, add the tortilla chicken, top with tomatoes, shredded cheese, sour cream and avocados. Serve with lime wedges.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days to maintain freshness.
- To make a flour and egg-free version, skip those coatings and simply coat the chicken with olive oil before the crushed tortillas.
- Use a blender or food processor to crush tortilla chips quickly and evenly; this ensures consistent coating on the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 125mg | 5% |
| Potassium | 310mg | 7% |
| Vitamin A | 85IU | 2% |
| Calcium | 24mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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