Tortilla-Crusted Chicken next to seasoned rice on a brown plate with a towel and fork next to the plate

Tortilla-Crusted Chicken

Use leftover tortilla chips (or the crumbs in the bottom of the bag) for a delicious crunchy crust for chicken for your next Tex-Mex night.
Course Main Dish
Cuisine American, Mexican
Keyword chicken, texmex, tortilla chips
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 661kcal
Author Stephanie Lynch



  • 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


Calories: 661kcal | Carbohydrates: 56g | Protein: 57g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 226mg | Sodium: 828mg | Potassium: 1033mg | Fiber: 3g | Vitamin A: 185IU | Vitamin C: 2.7mg | Calcium: 132mg | Iron: 4mg