Chili's Tortilla Crunch Chicken Fingers

Get ready to elevate your finger-food game with Chili's Tortilla Crunch Chicken Fingers—a zesty, crunchy, and addictive twist on classic chicken strips! These golden-brown delights feature juicy chicken breasts coated in a flavorful crust of crushed tortilla chips seasoned with chili powder, garlic, and paprika. The unique tortilla chip breading delivers an irresistible crunch with a subtle kick of spice, while a quick pan-fry ensures perfectly crispy edges. Serve these crowd-pleasers hot with fresh lime wedges and a side of ranch or spicy dipping sauce for the ultimate appetizer or casual dinner. Quick to prepare and packed with bold Tex-Mex flavors, this recipe is a must-try for game day, parties, or any time you’re craving delicious comfort food.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 3 cups Tortilla chips
• 1 tablespoon Chili powder
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Eggs
• 1 cup All-purpose flour
• 2 cups Vegetable oil (for frying)
• 4 pieces Lime wedges (for serving)
• 0 optional Ranch or spicy dipping sauce (optional)

Directions

Step 1

Cut the chicken breasts into thin, finger-sized strips and set aside.

Step 2

Place the tortilla chips in a large resealable bag or food processor. Crush them into fine crumbs using a rolling pin or pulse them until coarse but not powdered. Transfer crumbs to a shallow dish.

Step 3

Mix the chili powder, garlic powder, paprika, salt, and black pepper into the tortilla chip crumbs. Stir until well combined.

Step 4

In a separate shallow dish, beat the eggs until smooth. Place the flour in a third shallow dish.

Step 5

Set up a dredging station: First, coat each chicken strip in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken strip in the tortilla chip mixture, pressing gently to adhere the crumbs evenly.

Step 6

Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil by dropping in a small piece of tortilla crumb; it should sizzle immediately.

Step 7

Carefully place the coated chicken fingers in the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and the internal temperature of the chicken reaches 165°F (74°C).

Step 8

Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.

Step 9

Serve hot with lime wedges on the side and your favorite dipping sauce. Enjoy the crispy, zesty goodness!

Nutrition Facts

Serving size	(1247.5g)

Amount per serving	% Daily Value*
Calories	6135.3

Total Fat 556.6g	0%
Saturated Fat 82.8g	0%
Polyunsaturated Fat 22.1g
Cholesterol 677.8mg	0%
Sodium 3854.3mg	0%
Total Carbohydrate 183.5g	0%
Dietary Fiber 13.4g	0%
Total Sugars 2.7g
Protein 143.1g	0%

Vitamin D 85.5IU	0%
Calcium 326.3mg	0%
Iron 14.2mg	0%
Potassium 1479.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.3%

Protein: 9.1%

Carbs: 11.6%