Tortilla Chip Chicken Tenders Recipe

Introduction

This Tortilla Chip Chicken Tenders recipe offers a crispy, flavorful twist on a classic favorite. Coated in crunchy tortilla chips and pumpkin seeds, these tenders bake up golden and delicious for an easy meal or snack. Perfect for family dinners or casual gatherings.

Ingredients

• 1 lb chicken breast fillet, sliced into 1-inch strips
• 2 ½ cups tortilla chips
• ¾ cup pumpkin seeds
• 1 cup mayonnaise (dairy or non-dairy)
• ¼ cup milk (dairy or non-dairy)
• 1 Tbsp barbecue sauce

Instructions

1. Step 1: Preheat the oven to 450°F. Line a baking sheet with aluminum foil or use a baking rack and set aside.
2. Step 2: Crush a handful of tortilla chips into a bowl and measure out 2 ½ cups of crushed chips.
3. Step 3: Place the tortilla chips and pumpkin seeds into a food processor or blender.
4. Step 4: Blend on high for 10-20 seconds until the mixture forms coarse crumbs.
5. Step 5: Pour the tortilla and pumpkin seed mixture into one bowl. In another bowl, combine mayonnaise, milk, and barbecue sauce.
6. Step 6: Dip each chicken strip into the mayonnaise mixture, letting excess drip off.
7. Step 7: Coat the chicken piece evenly in the tortilla seed crumb mixture on all sides.
8. Step 8: Arrange the coated chicken tenders on the prepared baking rack or sheet. Lightly spray the tops with cooking spray.
9. Step 9: Bake for 18 minutes, then flip the tenders and bake for an additional 5-8 minutes. Ensure the chicken reaches an internal temperature of 165°F and appears crispy and golden.

Tips & Variations

• For a simpler coat, skip blending the chips and pumpkin seeds and use crushed tortilla chips alone for extra crunch.
• Use avocado oil spray or your preferred cooking spray to help the coating crisp without adding too much fat.
• Serve with your favorite dipping sauce like ranch, honey mustard, or extra barbecue sauce.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts or seeds instead of pumpkin seeds?

Yes, you can substitute sunflower seeds, chopped almonds, or even crushed pretzels for a different texture and flavor.

Is it necessary to use mayonnaise in the coating?

The mayonnaise mixture helps the coating stick and adds moisture. You can substitute with Greek yogurt or a beaten egg if preferred.

Tortilla Chip Chicken Tenders Recipe

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★★★★★

4.7 from 259 reviews

• Author: Lila
• Total Time: 41 minutes
• Yield: 12 servings 1x

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Description

Crispy and flavorful Tortilla Chip Chicken Tenders coated in a crunchy blend of crushed tortilla chips and pumpkin seeds, baked to perfection for a golden brown crust. This recipe uses simple ingredients and combines the creaminess of a mayonnaise-based marinade with the smoky tang of barbecue sauce, delivering a deliciously satisfying chicken dish perfect for any occasion.

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Ingredients

Scale 1x2x3x

Chicken

• 1 lb chicken breast fillet, sliced into 1-inch strips

Coating

• 2 ½ cups tortilla chips
• ¾ cup pumpkin seeds

Marinade

• 1 cup mayonnaise (dairy or non-dairy)
• ¼ cup milk (dairy or non-dairy)
• 1 Tbsp barbecue sauce

Additional

• Cooking spray (preferably avocado oil spray)

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Instructions

1. Preheat Oven: Preheat your oven to 450°F and prepare a baking sheet by lining it with aluminum foil or placing a baking rack on top to ensure even cooking and easy cleanup.
2. Crush Tortilla Chips: Take a handful of tortilla chips and crush them into small pieces to reach a total of 2 ½ cups. This will help create a crispy coating.
3. Prepare Coating Mixture: Add the crushed tortilla chips and pumpkin seeds to a food processor or blender. Blend on high for 10-20 seconds until you achieve a crumbly texture. If you prefer, you can skip blending for chunkier coating.
4. Mix Marinade: In a separate bowl, combine the mayonnaise, milk, and barbecue sauce to create a flavorful dipping mixture for the chicken tenders.
5. Coat Chicken: Dip each chicken breast strip into the mayonnaise mixture, shaking off any excess liquid to avoid soggy coating.
6. Apply Coating: Roll the dipped chicken tenders in the tortilla chip and pumpkin seed crumb mixture, ensuring they are evenly coated on all sides.
7. Arrange on Baking Sheet: Place the coated chicken tenders onto the prepared baking sheet or baking rack in a single layer. Repeat the coating process for all chicken strips.
8. Spray for Crispiness: Lightly spray the tops of the coated chicken strips with cooking spray, such as avocado oil spray, to encourage a golden and crispy crust.
9. Bake: Bake the chicken tenders in the preheated oven for 18 minutes. Then, flip them over and continue baking for another 5-8 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F. The exterior should be crispy and golden brown.
10. Serve: Once cooked, transfer the tender chicken strips to serving plates and enjoy while hot for a crunchy, flavorful meal.

Notes

• You can skip blending the tortilla chips and pumpkin seeds for a chunkier, heartier coating.
• Use dairy or non-dairy mayonnaise and milk according to your dietary preference.
• Cooking spray helps achieve a crispy finish but can be omitted if preferred.
• Make sure to check the internal temperature with a thermometer to ensure chicken is safely cooked.
• Serve with a side of your favorite dipping sauce or a fresh salad for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: tortilla chip chicken tenders, crispy chicken tenders, baked chicken strips, pumpkin seed coating, crunchy chicken recipe