Snacks & Appetizers: Taco Chicken Fingers

This is a quick and easy way to serve fried chicken. There's no breading, so nothing to slide off in the fryer. Fry them up, dip them in butter, and roll in the coating. Simply and easy.


For frying the chicken, you can either use a deep fryer or simply pan fry the chicken. As long as the chicken is cooked throughout, it doesn't really matter.


Ingredients


1 package tortilla chips
2 tbsp chili powder
1 tsp dried oregano
1 tsp garlic powder
1 tsp salt
1 tsp ground cumin
4 chicken breasts, boneless and skinless
8 tbsp butter, melted


Preparation


Crush the tortilla chips until you have a bunch of fine crumbs. You'll need about 2 cups of crushed chips, so you may not need to use the entire package. Place the crumbs in a large bowl. Add chili powder, oregano, garlic powder, salt, and cumin. Combine well and set aside. Place melted butter in a shallow dish and set it aside as well.


Slice the chicken breasts into strips. 4 or 5 strips per chicken breast is sufficient. You can deep fry these in a fryer, cooking them for 8 to 10 minutes at 365°F, or you can pan fry them over medium heat for 8 to 10 minutes. It doesn't matter, as long as your chicken is cooked thoroughly.


Drain chicken on paper towels. Dip the chicken in the butter you set aside earlier. Immediately roll in the tortilla crumb mixture. Place on a serving platter. Repeat with remaining chicken strips. Serve immediately.


This recipe makes enough chicken to feed 4 people. It doesn't keep well, so don't make extra.