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READY IN 30 mins

Crunchy Chicken Fingers

Read Reviews (28)

"Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!" — Jennifer Dean

Ingredients Edit and Save

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All about Eggs

Original recipe makes 6 servings Change Servings

2 pounds skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten

1/2 cup milk
1 (12 ounce) package tortilla chips, crushed

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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THis recipe has promise. Here are some suggestions to improve this recipe. First you can use any type of tortilla chip, including flavored varieties like blue corn chips and doritos. I added tsp of chili powder, 1 tsp of garlic powder, 1 tsp of season salt or seasoning blend, and 1 tsp of ground cumin to the crushed chips. I blended this all in the food processor to get it nice and smooth. This mix enhanced the taste of the chickent strips 100%. My family loved it. It is great served with salsa or cilantro lime mayo. A great way to have chicken strips w/ a southeast flair.

—kac2research

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Most Helpful Critical Review

Jan 12, 2004

This was a very easy & quick recipe, but it tasted very bland. I will not make it again.

—Dee

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34 Ratings

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Aug 13, 2006

I make these chicken fingers and stick them in the freezer for a quick meal for my kids. The key to reheating these is to put them in a toaster oven, not microwave, to keep the breading crispy. We like them a lot. I vary the tortilla chips, the last time I used a Cool Ranch flavor and they came out great!

—MOJO1

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Aug 11, 2003

Not the most flavorful things and not good leftovers either. The chips get soggy in the microwave!

—CLOUDSTACY

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May 26, 2004

This was unbelievably good for 4 ingredients! I bet the coating would be great on fish....had a cornmeal flavor. The chicken stayed moist and we loved it!

—LUCY1080

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Jun 17, 2010

This was pretty good and super easy. I used a generic 'poultry seasoning' + cayenne to season the chicken. I was astounded by reviews who said this was bland. Just because there are no spices listed doesn't mean you aren't allowed use them. Of course it's bland if you don't add seasonings. I thought that was common sense. :)

—hypoxxia

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Dec 03, 2003

Not too bad. Put a piece of fois gras over top of it to make it more tasty.

—IRONCHEFKAGA

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Feb 09, 2004

We didn't care for this. Maybe it would be better to coat the chicken in a seasoned flour mixture, then dip in egg mixture, and last, coat with the chips. I might try that. Just not enough flavor.

—Wilemon

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Nutrition

Calories
474 kcal
24%

Carbohydrates
37.8 g
12%

Cholesterol
160 mg
53%

Fat
17 g
26%

Fiber
3 g
12%

Protein
42.1 g
84%

Sodium
366 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crunchy Chicken Fingers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 474
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 2.9g 14 %
Cholesterol 160mg 53 %
Sodium 366mg 15 %
Potassium 559mg 16 %
Total Carbohydrates 37.8g 12 %
Dietary Fiber 3g 12 %
Protein 42.1g 84 %
Sugars 1.6g
Vitamin A 3 %
Vitamin C 3 %
Calcium 18 %
Iron 27 %
Thiamin 17 %
Niacin 196 %
Vitamin B6 61 %
Magnesium 46 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.