Use leftover tortilla chips (or crumbs in the bottom of a bag) for a crunchy crust on chicken to make Tortilla-Crusted chicken for your next Tex-Mex night.Jump to Recipe
We have been trying very hard to be conscious of anything and everything that we throw in the garbage. This includes food and any leftovers. When we went to our favorite Tex-Mex restaurants a few weeks ago we came home with leftover chips and guacamole. After the guacamole was gone there were some chips leftover. We weren’t sure what to do with them. Justin came up with the idea of trying to make our own tortilla-crusted chicken. It’s been his go-to meal lately when we go out, so we wanted to give it a shot at home. We didn’t have a recipe to go off of, just sort of figured it out as we went along.
The boys had fun trying to crush the chips in a bag, but it wasn’t getting them small enough. You want the chips to be crushed well. They should be the consistency of coarse breadcrumbs. Otherwise, they tend to fall off the chicken. We tried that with one of the chicken breasts and found out the hard way so went back and made the chips smaller. The food processor ended up working best for us.
I wasn’t sure about the meal at first, but it had a lot more flavor than I was anticipating. The saltiness of the chips adds a lot to the chicken, but it isn’t too much, either. We served this with a side of Mexican rice. I originally thought maybe chips and salsa or pico de gallo would be good with it, but that would have been too much salt for me. The rice was perfect.
Step by Step
Preheat the oven to 400F. Set out three separate shallow bowls. Fill the first with the flour and seasonings, whisking to combine. Fill the second with the eggs and beat them together. Then fill the third with the crushed tortilla chips.
Dredge the chicken first in the flour mixture, then the eggs, then cover with the chips.
Place the chicken on a baking sheet and repeat with each chicken breast.
Bake for about 15-20 minutes, until the chicken is cooked through. Baking time may vary depending on the size of the chicken.
Originally Published On: April 29, 2019
- 3/4 cup all-purpose flour
- 1 tsp cumin
- 1 tsp cilantro
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp pepper
- 2 eggs
- 2 cups tortilla chips (crushed)
- 4 chicken breasts (boneless, skinless)
- Preheat the oven to 400F
- Set out three separate shallow bowls
- Fill the first bowl with the flour and seasonings, whisking to combine
- Fill the second with the eggs and beat them together
- Fill the third with the crushed tortilla chips
- Dredge the chicken first in the flour mixture, then the eggs, then cover with the chips
- Place the chicken on a baking sheet and repeat with each chicken breast
- Bake for about 15-20 minutes, until the chicken is cooked through
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.