CRUNCHY TORTILLA CHICKEN FINGERS

6 ounces tortilla chips
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 large egg
1/2 teaspoon salt
2 pounds chicken tenders
1/3 cup vegetable oil

Place the tortilla chips in a large resealable plastic bag. Crush with a rolling pin into small crumbs. Add the cumin and cayenne; blend.

In a shallow bowl, beat the egg with the salt. Add the chicken pieces and turn to coat. Working in batches, shake the chicken in the bag to coat with crumbs.

In a large nonstick skillet, heat a scant 2 tablespoons of the oil over medium-high heat. Add one third of the chicken and cook, turning once, until the coating is crisp and the chicken is cooked through, about 5 minutes.

Transfer to paper towels to drain. In 2 more batches, cook the chicken in the remaining oil.

Makes 8-10 appetizer servings