20-06-1425 هـ, 02:58 صباحاً
CHILI'S TORTILLA CRUNCH CHICKEN FINGERS
1 pkg. dry onion soup mix
1 tsp. crushed red pepper flakes
1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
1 C. crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 T. butter or margarine, melted
2 T. water
Preheat oven to 375 degrees. 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 breasts 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 into tortilla chip/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.
Yields 6 servings
Chili's Chicken Crispers
1lb boneless skinless chicken breasts
1/2 Cup citrus soda pop (you could use Sprite or 7-Up)
1/2 Cup rice flour
1/4 Cup corn starch
1/4 teaspoon baking soda
1 teaspoon salt
Preheat deep fryer to 375 degrees.
I like my chicken to still be slightly frozen, because it slices easier.
Slice the chicken breasts lengthwise into about 3 slices each.
Combine egg, soda pop, rice flour, corn starch, baking soda, and salt in medium sized bowl.
Beat with a fork until smooth.
Dip each chicken strip into the batter, then slide into hot oil.
Fry until golden brown.
Drain on paper towels and serve with your favorite dip.