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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.
Chicken
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.
The Recipe
Chili Corn Chip Chicken Strips
Ingredients
- 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
Instructions
- 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.
Sarah says
Can these be made in the airfryer?
Judith Hanneman says
I haven’t tried it but I don’t see why not. Just spritz them with a bit of oil first though so the coating won’t dry out.
Robin Dinsmore says
These sound great. What do you usually serve along side?
Judith Hanneman says
I love these with a green salad. They’re nice with a fancy rice too like cilantro lime rice or a pilaf.
linda harrison says
This is a great recipe. I used chicken tender lions and fixed a ranch Chipolte dip. Hubby loved it so it goes in my favorite recipes.
Judith Hanneman says
I love the chipotle dip–one of my favorite flavors and I’m making it the next time I make these. So glad you guys liked them so much!!
linda harrison says
I used the plain corn chips. Next time I am thinking maybe I should use a favored chip like chili cheese?
Judith Hanneman says
They would be great with that!!! You might want to eliminate the chili powder if you use those.