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Tortilla Encrusted Chicken Tenders

4.95 from 19 votes

These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults!

Prep Time: 5

Total Time: 25

Yield: 4 servings

Course: Appetizer, Dinner, Lunch

Cuisine: American, Tex Mex

Ingredients

1 ¼ pound chicken tenderloins
1 teaspoon kosher salt
2 tablespoons all-purpose flour (or gluten-free flour*)
1 large egg (lightly beaten)
3 1/2 ounces crushed tortilla chips*
1 teaspoon garlic powder
1 teaspoon cumin
Olive oil spray
1/2 lime (cut into 4 wedges)
chopped fresh cilantro (for garnish)
1/2 cup jarred salsa (for dipping)

Instructions

Preheat oven to 400F.
Season chicken tenders with 3/4 teaspoon salt. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.
Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture. Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.
To serve: Place 2 tenders on each plate, garnish with cilantro. Serve with 1 lime wedge and salsa for dipping.

AIR FRYER Directions:

Spray the chicken on both sides with oil. Air fry in batches as needed in a single layer 5 to 6 minutes on each side.

Notes

*Check labels for gluten-free.

Nutrition

Serving: 2tenders, 2 tbsp salsa, Calories: 331kcal, Carbohydrates: 22g, Protein: 34g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 137mg, Sodium: 695mg, Fiber: 1.5g, Sugar: 2g

- WW Points: 4

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