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Several tortilla crusted chicken strips in smal wood crate
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4.91 from 10 votes

Spiced Tortilla Chip Crusted Chicken Strips

Tortilla Chip Crusted Chicken Strips are succulent, gluten-free and are served with Honey-Lime Crema -- a refreshing, zesty sauce. This will always draw a crowd!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dinner
Cuisine: American
Keyword: great for a crowd, chicken for family dinner
Servings: 6
Calories: 534kcal

Ingredients

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
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • freshly ground black pepper
  • drizzle of olive oil

For the Honey-Lime Crema

Instructions

For the chicken

  • Preheat the oven to 375°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°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), 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.
  • Serve!

Notes

Crema Mexicana is available in most grocery stores, but if you can't find it, you can mix ½ cup sour cream with ½ cup heavy cream.
Calorie count is only an estimate.

Nutrition

Calories: 534kcal