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 that we weren’t sure what to do with.
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 really want the chips to be crushed, about to 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 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. 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.
- 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
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.