Tortilla Encrusted Chicken Tenders
Crispy tortilla-crusted chicken tenders baked or air-fried for a quick, flavorful weeknight dinner.
Equipment
- Baking Sheet
- shallow plates or bowls
- Mixing Bowl
- Measuring Spoons
- Spatula or tongs
- Air fryer (optional)
Ingredients
- 1 1/4 pound chicken tenderloins
- 1 teaspoon kosher salt divided
- 2 tablespoons all-purpose flour or gluten-free flour
- 1 large egg lightly beaten
- 3.5 ounces tortilla chips crushed
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- olive oil spray for coating
- 1/2 lime cut into 4 wedges
- chopped fresh cilantro for garnish
- 1/2 cup jarred salsa for dipping
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly spray with olive oil.
- Season the chicken tenders with 3/4 teaspoon kosher salt, rubbing it evenly over the pieces.
- Place the flour on a shallow plate. In a bowl, beat the egg until smooth. On a second shallow plate, combine the crushed tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and a pinch of black pepper.
- Working one at a time, lightly dredge each tender in flour, shake off excess, dip into the beaten egg, then press into the tortilla chip mixture to coat completely.
- Arrange the coated tenders on the prepared baking sheet in a single layer. Lightly spray the tops with olive oil.
- Bake for about 8 to 10 minutes per side, flipping once, until the chicken is cooked through and the coating is golden and crisp (about 16–20 minutes total).
- Alternatively, to air-fry, spray both sides of the coated tenders with oil and air-fry in a single layer at 400°F (200°C) for 5 to 6 minutes per side, working in batches as needed.
- To serve, place two tenders per plate, garnish with chopped cilantro, and serve with a lime wedge and salsa for dipping.
Notes
- Check labels if you need the tortilla chips and flour to be gluten-free.