Tortilla Encrusted Chicken Tenders
Crispy tortilla-crusted chicken tenders baked or air-fried for a flavorful, easy weeknight meal.
Servings: 4 servings
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 crushed tortilla chips
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- black pepper to taste
- olive oil spray for coating pan and spraying tenders
- 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 coat it with olive oil spray.
- Season the chicken tenders with 3/4 teaspoon kosher salt and a bit of black pepper.
- Place the flour on a shallow plate. Beat the egg in a medium bowl. On another shallow plate, combine crushed tortilla chips, the remaining 1/4 teaspoon kosher salt, garlic powder, and ground cumin.
- Dredge each tender first in flour, shaking off excess, then dip in the beaten egg, and press into the tortilla chip mixture to coat evenly.
- Arrange the coated tenders on the prepared baking sheet in a single layer. Lightly spray the tops with olive oil spray.
- Bake for about 8 to 10 minutes per side (16–20 minutes total), flipping once, until the chicken is cooked through and the coating is crisp.
- Alternatively, to air fry: place tenders in a single layer in the air fryer basket (work in batches if needed) and spray both sides lightly with oil. Air fry 5 to 6 minutes per side until cooked through and crisp.
- Serve two tenders per plate, garnish with chopped cilantro, and serve with a lime wedge and salsa for dipping.
Equipment
- Baking Sheet
- shallow plates or bowls
- Mixing Bowl
- Measuring Spoons
- Knife
- air fryer (optional)
Notes
- Check labels if you need gluten-free ingredients.