TORTILLA CRUNCH CHICKEN FINGERS
Chili's Bar and Grill Copycat Recipe
1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
2 tablespoons water
Heat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thickness. Cut into 1/2 x 3 inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.