Chili's Tortilla Crunch Chicken Fingers

This is a copycat recipe.

• Ready In: 33 mins
• Serves: 6

Ingredients

• 1 (1 1/4ounce) 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

Directions

1. Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
2. 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.
3. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
4. Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.
5. Arrange in a single layer on prepared baking dish; drizzle with butter.
6. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.