Crispy Chicken Sticks with Nacho Coating (Print Version)
# Ingredients:
→ What you'll need
01 -
1.3 pounds (600g) boneless, skinless chicken breast
02 -
1 large egg
03 -
3½ oz (100g) tortilla chips/nachos
04 -
3½ oz (100g) all-purpose flour
05 -
Salt, to taste
06 -
Paprika powder, to taste
# Instructions:
01 -
Cut the chicken breast into even, thin strips about the size of your finger - aim for consistency in thickness so they cook evenly.
02 -
In a shallow bowl, beat the egg with paprika powder and salt until well combined. Crush the tortilla chips into fine crumbs (you can place them in a ziplock bag and use a rolling pin) and spread them on a plate. Put the flour on a separate plate, creating a three-station breading line.
03 -
Working with a few pieces at a time, dredge the chicken strips first in the flour (shaking off excess), then dip them in the egg mixture, and finally coat them thoroughly in the crushed tortilla chips, pressing gently to help the crumbs adhere.
04 -
Arrange the breaded chicken strips on a baking sheet lined with parchment paper, leaving a little space between each piece. Bake in a preheated oven at 390°F (200°C) for about 30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
# Notes:
01 -
If you're using a stoneware baking sheet, you can skip the parchment paper as it won't stick.