Try this Tortilla Crunch Chicken Fingers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375F. Coat a large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breast between two pieces of plastic wrap and pound to an even 1/2 inch thickness. Cut into 1/2 x 3 inch strips. Dip strips in egg then in tortilla chips/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
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Serving Size: 1 Serving (1125g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2273 | ||
Calories from Fat: 760 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.4g | 113 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 23.7g | ||
Cholesterol 605.7mg | 186 % | |
Sodium 12611.7mg | 435 % | |
Potassium 2913mg | 77 % | |
Total Carbohydrate 181.2g | 53 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 167.9g | ||
Protein 187.5g | 268 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2273
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