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Spicy Chicken Strips

Spicy Chicken Strips

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: about 5 ounces chicken)


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 (8-ounce) carton plain fat-free yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1 cup crushed baked tortilla chips
  • Cooking spray


Cut chicken into 1-inch strips; set aside. Combine yogurt and next 4 ingredients in a medium bowl; stir well. Add chicken strips, and toss to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.

Preheat oven to 350°.

Remove chicken from marinade, discarding marinade. Dredge chicken strips in tortilla crumbs. Place chicken on a baking sheet coated with cooking spray. Bake at 350° for 35 minutes or until lightly browned and crisp. Serve immediately.

Tip: If you don't care for spicy foods, just omit the chili powder and add an extra 1/4 teaspoon of garlic powder. The chicken will still have good flavor from the garlic powder, cumin, and crushed chips.

Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 37g
  • Carbohydrate: 14.5g
  • Fiber: 1g
  • Cholesterol: 95mg
  • Iron: 0.0mg
  • Sodium: 261mg
  • Calcium: 0.0mg

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Spicy Chicken Strips Recipe