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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

Directions

  • Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.

Test Kitchen tips
  • This chicken would taste great chopped and served over taco salad.
  • If you like dipping chicken strips, try these with salsa, guacamole, sour cream or ranch dressing.
  • Nutrition Facts
    3 ounces cooked chicken: 258 calories, 14g fat (7g saturated fat), 85mg cholesterol, 351mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 28g protein.

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    Reviews

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    Average Rating:
    • Kelly
      Dec 16, 2020

      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.

    • robbrd
      Aug 27, 2020

      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.

    • Cindy
      Mar 21, 2020

      Love this recipe, easy to make you just get your hands messy

    • DuckyD
      Sep 6, 2019

      No comment left

    • bjpalmer
      Apr 24, 2019

      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.