Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Use your favorite brand of chips in this dish.

Recipe by Southern Living June 2008

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Credit: Beth Dreiling Hontzas; Styling: Leigh Anne Montgomery

Recipe Summary test

prep:
15 mins
bake:
20 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Sprinkle chicken with salt and pepper.

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  • Stir together 1/3 cup flour and next 3 ingredients.

  • Whisk eggs just until foamy, and stir in pressed garlic.

  • Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

  • Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

  • Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes. Serve with Pineapple-Kiwi Salsa, if desired.

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