Tortilla Encrusted Chicken Tenders

• servings: 4 servings
• total time: 25 minutes

Ingredients

1 ¼ pound chicken tenderloins

1 teaspoon kosher salt

2 tablespoons all-purpose flour (or gluten-free flour*)

1 large egg (lightly beaten)

3 1/2 ounces crushed tortilla chips*

1 teaspoon garlic powder

1 teaspoon cumin

Olive oil spray

1/2 lime (cut into 4 wedges)

chopped fresh cilantro (for garnish)

1/2 cup jarred salsa (for dipping)

Directions

Preheat oven to 400F.

Season chicken tenders with 3/4 teaspoon salt. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.

Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture. Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.

To serve: Place 2 tenders on each plate, garnish with cilantro. Serve with 1 lime wedge and salsa for dipping.

AIR FRYER Directions:

Spray the chicken on both sides with oil. Air fry in batches as needed in a single layer 5 to 6 minutes on each side.

Nutrition

• Serving Size: 2 tenders, 2 tbsp salsa
• Calories: 331 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 137 mg
• Sodium: 695 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1.5 g
• Total Sugars: 2 g
• Protein: 34 g