Tortilla chip–crusted chicken tenders with honey mustard
4
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Crushed tortilla chips make excellent breading for homemade chicken fingers, with just the right amount of salty flavor and hearty crunch. A hit of garlic powder and ground cumin adds extra oomph. We call for crushing the chips in a food processor, but you can also crush them right in the bags for larger chunks and a coarser texture. You can use split boneless, skinless chicken breasts if you’d rather not purchase tenders. Just cut them into thin strips for maximum surface area for breading, and so they’ll cook quickly.
Ingrédients
Cooking spray
5 spray(s)
Tortilla chips
3 oz
Garlic powder
¾ tsp(s)
Ground cumin
½ tsp(s)
Uncooked boneless skinless chicken breast tenderloins
1 pound(s), about 8 tenders
Egg
1 large, lightly beaten
Plain fat free yogurt
⅓ cup(s)
Mustard
1 tbsp(s)
Honey
2 tsp(s)
Cayenne pepper
1 pinch(es), optional
Instructions
1
Preheat oven to 425°F. Line a baking sheet with parchment paper.
2
Place tortilla chips in a food processor or mini food processor and pulse until finely chopped. Pour into a pie plate or shallow dish and stir in garlic powder and cumin.
3
In a large bowl, combine egg and chicken and toss well to coat. One at a time, remove chicken tenders from egg, allowing excess to drain off. Dredge in crushed chips, pressing gently to adhere, and arrange on prepared baking sheet. Spray chicken with cooking spray. Bake at 425°F until chicken is done and breading is lightly browned, about 15 minutes (chicken should reach an internal temperature of 165°F).
4
Meanwhile, in a small bowl, combine yogurt, mustard, honey, and cayenne, if desired. Serve sauce with chicken.
5
Serving size: 2 chicken tenders and about 2 tbsp sauce
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