Copycat Chilis Tortilla Crunch Chicken Fingers Food

TORTILLA CRUNCH CHICKEN FINGERS

Steps:

• Preheat oven to 400°F degrees.
• In medium bowl combine Lipton soup mix and tortilla chip.
• In large bag, combine chicken and egg beaten with the water. Shake until evenly coated. Remove chicken and dip in tortilla mixture until evenly coated.
• Spray a baking sheet with nonstick spay. Arrange the chicken on the pan, drizzle with butter and bake uncovered for 12 minutes or until chicken is done.

CHILI'S TORTILLA CRUNCH CHICKEN FINGERS

Steps:

• 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.

COPYCAT CHILI'S CHICKEN CRISPERS

Steps:

• Honey Mustard Sauce:.
• Combine ingredients in a small bowl. Cover and chill until needed.
• Heat shortening or oil in fryer to 350 degrees F.
• Batter:.
• Combine beaten egg, milk, chicken broth, salt and pepper in a medium.
• bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
• Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown.
• Do not overload fryer. Fry 3-4 pieces at a time.
• Drain fried chicken strips on paper towels.
• Serve with the honey mustard dressing on the side for dipping.

CHILI'S CHICKEN TORTILLA SOUP

Steps:

• 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
• 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
• 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
• 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
• 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.