Tex-Mex Chicken Strips
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida
Ingredients
- 1/2 cup finely crushed corn chips
- 1/4 cup panko bread crumbs
- 1/4 cup dry bread crumbs
- 1/4 cup finely shredded Mexican cheese blend
- 5 teaspoons taco seasoning
- Dash cayenne pepper
- 1/4 cup butter, melted
- 1 pound chicken tenderloins
Reviews
This is such an amazing recipe! I had my picky 10 yr old crunch up the tortilla chips with a mortar and pestle (great to get him involved in the prep). He usually douses chicken strips in ketchup but not this one. Such great flavors, texture and timing on cooking for juicy chicken. When I first pulled them out, the breading seemed a little soggy in places but that firmed right up after a few minutes.
Really good! I used spicy sweet panko, thinking my family would enjoy that over the plain. It did give a nice little zip to the tenders. I used a tip a friend gave for removing the tendon. Pinch the tendon with your finger and thumb. Put the tines of a fork between where you pinched the tendon and the end of the chicken and pull. It pulls out so easily! Sometimes when you pull the tendon, it will split it into 2 pieces 3/4 of the way down the tenderloin, but not a problem for this dish! Your fingers do get slimy gripping the tendon, using a paper towel to pinch with is helpful. My husband pulled out his leatherman and used the pliers on it to hold the tendon. However you do it, it makes it much more enjoyable to not be biting on the tendon.
Love this recipe, easy to make you just get your hands messy
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I made these tonight for my toddler and my husband and we all loved them. No leftovers! So quick and easy and great dipped in ranch dressing. I served with a green salad and some Spanish Rice for a complete meal. I can’t wait to make these again.