INGREDIENTS:
- 1.5 lbs chicken breast tenders
- 2 cups buttermilk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cups multigrain tortilla chips, processed into coarse meal
- 1 tsp chili powder
- 1/4 tsp ground cumin
- vegetable cooking spray
- 1 cup cheddar cheese, shredded, optional
- 1/2 cup ketchup
- 1 tsp sriracha sauce
- 1 tsp honey
INSTRUCTIONS:
- In a bowl, soak chicken tenders in buttermilk with salt and pepper for at least two hours.
- Preheat oven to 425°F. Coat a large baking sheet with cooking spray and set aside. In a shallow dish, whisk together tortilla chip crumbs, chili powder, and cumin. Remove chicken tenders from buttermilk mixture (letting excess drip off), dredge in crushed tortilla chips one piece at a time, and place on the prepared sheet pan. Spray chicken tenders with cooking spray and sprinkle with some shredded cheddar cheese on top if using. Bake for 18 to 20 minutes or until the crust is golden brown, turning once after 10 minutes.
- In a small bowl, stir together ketchup, sriracha, and honey until well combined. Serve chicken fingers with sriracha ketchup if desired.
Source: The Tasty Bite
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