Tortilla Crunch Chicken Fingers/Pic

[Roxy15]

Tortilla Crunch Chicken Fingers:

1-(1-1/4-oz.)-Pkg. Dry Onion Soup Mix

1 Tsp. Crushed Red Pepper Flakes

***Can Add More, If You Want Extra Heat

1/4 Tsp. Cayenne Pepper

***Can Add More, If You Want Extra Heat

1/8 Tsp. Ground Cumin

1 Cup Crushed Tortilla Chips

1-1/2 lbs. Boneless, Skinless Chicken Breasts

***Can Use Packaged Chicken Tenders To Save Time

2 T. Butter Or Margarine, Melted

1 Egg

2 T. Water

Preheat oven to 375 degrees.

Coat a large baking sheet with Vegetable Cooking Spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed Tortilla Chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.

Cut into 1/2-inch by 3-in. strips. Dip strips in egg then into Tortilla Chip/Spice Mixture, coating well.

Arrange in a single layer on prepared baking dish; drizzle with butter.

Bake uncovered for 15-18 minutes, or until chicken is done and topping is golden and crispy.

Serve With Choice Or Choices Of Dipping Sauces/Or Hidden Valley Ranch Dressing/Cajun Wing Sauce/Ranch Wing Sauce/Honey/Honey Mustard