With a crispy, gluten-free, spicy crust — and a refreshing, zesty sauce, these succulent chicken strips are beyond delicious!Here’s the thing, people say that one of the most important things in writing a blog, of any sort, is to be authentic.
We’re all often tempted to say or do things simply so that we’ll be more popular, whether or not those things reflect who we really are.
I’ve learned being authentic is actually incredibly easy — and it’s the most relaxing thing to do. The truth is, it’s when we’re not being authentic, that things become more difficult. Think about it . . . isn’t it so much more relaxing to just be yourself, instead of trying to be someone you’re not? It’s when we do that, that life becomes more work and therefor stressful.Whether you’re getting dressed for the day, deciding how to express your political views in a group, or writing about food, it will always be easier to just be yourself!
Everyone else is taken, anyway. 😉 Okay, now I’m telling you what I tell my kids, but seriously, it’s just something that was on my mind.
Spiced Tortilla Baked Chicken Strips Recipe & Honey-Lime Crema
For the chicken
- 2- pounds chicken breasts
- 4 cups corn tortilla chips
- 2 teaspoons chile powder mild to medium, depending on how much heat you like -- see notes
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- freshly ground black pepper
- drizzle of olive oil
For the crema
- 1 cup Crema Mexicana see notes
- zest of 2 small limes plus extra for garnish if desired
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 teaspoon honey
- sea salt and freshly ground black pepper to taste Here's How to Season to Taste
- chile power for garnish if desired
For the chicken
- Preheat the oven to 375 degrees F, and adjust a rack to the center. Line a baking sheet with parchment paper and set it aside.
- On a clean, dry surface, use a boning or paring knife to remove any excess fat from the chicken breasts, and then cut them into 1 to 2-inch strips, lengthwise. Set aside.
- Add the chips to a food processor fitted with the blade attachment. Blend until the chips are very tiny, coarse pieces. Add the chile powder, cumin and salt and blend until they're evenly incorporated. (If you don't have a food processor, you can add the chips to a heavy-duty, zip-lock bag and crush them with a rolling pin. Then mix in the spices.)
- Add the chip mixture to a very large plate, and season both sides of the chicken strips with salt and pepper. Then place them, a couple at a time, on the chip mixture, pressing them down firmly. Flip them over and firmly press down again. You want both sides very well coated with the mixture. Place them on the parchment-lined baking sheet as you work, continuing until all of the strips are done.
- Drizzle lightly with olive oil and place in the preheated 375 degree F oven just until they're cooked through, about 12 minutes. If some of the chicken strips are thicker, they'll likely need to be flipped over, for an additional few minutes of baking time.
For the creama
- While the chicken is baking, add the crema, lime zest, lime juice and honey to a small bowl and mix. Season to taste with salt and pepper (here's how), and then spoon this into a small serving bowl, or 6 tiny individual bowls. If desired, garnish the crema with a bit more lime zest and a sprinkle of chile powder.
This is not a sponsored post. Cacique and Melissa’s Produce are both brands I love and use regularly.