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Tortilla Chip Crusted Chicken Recipe

American-Mexican · Main course · 40 min total

Crunchy, flavorful, and easy to make, this oven-baked chicken uses crushed tortilla chips for a crispy coating that's perfect for a quick weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup crushed tortilla chips (preferably from sturdy chips like restaurant-style)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease with cooking spray.
2. Place tortilla chips in a resealable plastic bag and crush with a rolling pin until coarse crumbs form. Alternatively, pulse in a food processor until crumbly but not powdery.
3. Set up a breading station: one shallow dish with flour, another with beaten eggs, and a third with crushed chips mixed with chili powder, garlic powder, cumin, salt, and pepper.
4. Pat chicken breasts dry with paper towels. Dredge each breast in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat with chip mixture, pressing gently to adhere.
5. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until golden brown, about 2-3 minutes per side.
6. Transfer skillet to oven and bake for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
7. Let rest for 5 minutes before serving. Serve with lime wedges, salsa, or sour cream.

Tips

• For extra heat, add a pinch of cayenne pepper to the chip coating.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.
• Use any leftover chip crumbs for a crunchy topping on salads or casseroles.

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