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Finally you get to use those crumbs at the bottom of the bag of corn chips! Chili corn chip chicken strips are addictive.
Skip The Fast Food Joint
When the kiddos (or you) are hankering for some great finger chicken, drive right past that fast-food place and make these chili corn chip chicken strips at home.
First of all, since those fast-food places cost an arm and a leg, you’ll save money. Most of that stuff isn’t worth the money because it’s some pressed-and-formed chicken. When you make them at home, you know exactly what you’re eating and more importantly what your kids are eating.
Save Those Crumbs
If these chili corn chip chicken strips weren’t delicious enough, you get to save even more money. Now you can use the dregs of those bags of corn chips right in this recipe. Got crumbs at the bottom of the bag? That’s perfect for this coating.
While we’re on the subject of corn chips, I used the plain ones. However, if you’re partial to the chili flavored ones, you can eliminate the chili powder in the recipe. When I say corn chips, I mean Fritos or Dipsy Doodles, but you can use tortilla chips as well. They’ll work for this too. And if you’re a lover of nacho cheese and/or cool ranch you can add a different flavor dimension thus adding variety.
I used good old boneless skinless breast in this. Since I only buy these when they’re at rock-bottom price and freeze them, I always have them on hand. That’s what I suggest you use if you’re budget conscious (like who isn’t these days???).
But if you have chicken “tenders” in the freezer, they will work perfectly because they’re around the same size you cut the breast into. So if you have them on hand, they’ll save a bit of prep time.
Chili Corn Chip Chicken Strips
- 3/4 cup crushed corn chips
- 2 tbs dry bread crumbs
- 1 tbs all-purpose flour
- 1 to 1-1/2 tsp chili powder
- 1/2 tsp seasoned salt
- 1/2 tsp poultry seasoning
- 1/4 tsp pepper
- 1/4 tsp paprika I used smoked paprika
- 1 egg
- 1 1/2 lbs boneless skinless chicken breasts cut into 1/2-inch strips
- 4 tbs butter
- 2 tbs olive oil
- In a shallow bowl, combine the first 8 ingredients. In another shallow bowl, beat egg. Dip chicken in egg, then roll in corn chip mixture.
- Melt 2 tbs butter and 1 tbs oil in a large skillet over medium heat. Cook half the chicken for 8-10 minutes until the meat is no longer pink or 165F/75C. Repeat with the remaining chicken.