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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
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