Tortilla Encrusted Chicken Tenders coated with seasoned crushed tortilla chips and served with salsa. An easy, family weeknight dish!

Tortilla Encrusted Chicken Tenders

I love this fun tex-mex twist on chicken tenders! It’s perfect with a Mexican corn salad or a black bean salad. Chicken tenderloins are easy to cook for weeknight dinners because there’s not much prep. They are already cut to the perfect size so all you have to do is bread them and bake or air fryer. If you want more ideas for chicken tenders, try my Air Fryer Chicken Tenders, or these Pickle Brined Chicken Tenders.

This recipe got two thumbs up from my family. They are easy to make, and take less than 30 minutes – perfect for weeknight cooking! I crushed the tortillas in a ziplock bag and left it a little course for texture. The squeeze of lime on top and salsa for dipping, adds a fun Mexican-American twist to chicken tenders.

How do you get the breading to stick to the chicken tenders?

How To Keep Breading From Falling Off Chicken

Pat the chicken dry. Dredge in flour. Dip in beaten eggs. Coat in the crumbs, pressing the crumbs with the back of a fork. Carefully transfer to a baking sheet. More family-friendly chicken recipes: Healthy Baked Chicken Nuggets Baked Buffalo Chicken Nuggets Pickle Brined Baked Chicken Tenders Buffalo Chicken Strips Sesame Encrusted Baked Chicken Tenders Print WW Personal Points 5 from 8 votes Did you make this recipe? Leave a review » Tortilla Encrusted Chicken Tenders 4 331 Cals 34 Protein 22 Carbs 11 Fats Prep Time: 5 mins20 minsTotal Time: 25 mins Yield: 4 servings COURSE: Appetizer, Dinner, Lunch CUISINE: American, Tex Mex These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults! Ingredients1 ¼ pound chicken tenderloins1 teaspoon kosher salt2 tablespoons all-purpose flour, or gluten-free flour*1 large egg, lightly beaten3 1/2 ounces crushed tortilla chips*1 teaspoon garlic powder1 teaspoon cuminOlive oil spray1/2 lime, cut into 4 wedgeschopped fresh cilantro, for garnish1/2 cup jarred salsa, for dipping InstructionsPreheat oven to 400F.Season chicken tenders with 3/4 teaspoon salt. Place flour on a shallow plate and egg in a medium bowl.  Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate. Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture.  Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.To serve: Place 2 tenders on each plate, garnish with cilantro. Serve with 1 lime wedge and salsa for dipping.AIR FRYER Directions:Spray the chicken on both sides with oil. Air fry in batches as needed in a single layer 5 to 6 minutes on each side. Notes*Check labels for gluten-free. NutritionServing: 2tenders, 2 tbsp salsa, Calories: 331kcal, Carbohydrates: 22g, Protein: 34g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 137mg, Sodium: 695mg, Fiber: 1.5g, Sugar: 2g Keywords: baked chicken tenders, chicken tenders, healthy chicken tenders, tortilla encrusted chickenCategories: Appetizers Budget Friendly Meals Chicken Recipes Dairy Free Dinner Ideas Gluten Free Kid Friendly Lunch Recipes Under 30 Minutes

The post Tortilla Encrusted Chicken Tenders appeared first on Skinnytaste.