Chili'S Tortilla Crunch Chicken Fingers - cooking recipe

Ingredients

1 (1 1/4 ounce) package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons butter or 2 tablespoons margarine, melted
1 egg
2 tablespoons water

Preparation

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-inch 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 to 18 minutes, or until chicken is done and topping is golden and crispy.