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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:
    • Cindy
      Mar 21, 2020

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

    • 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.