Tortilla Crusted Chicken Breast – Skinnytaste

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Tortilla crusted chicken breast fillets coated in seasoned shredded tortilla chips and served with salsa. An easy weeknight family meal!

Chicken breast fillet with tortilla crust and salsa

Chicken breast fillet with tortilla crust

I love this fun Tex-Mex twist on Chicken Tenders! It goes perfectly with a Mexican lamb’s lettuce or a black bean salad. Chicken fillets are easy to make for weeknight dinners because they don’t require a lot of prep. They’re already cut to the perfect size, so all you have to do is bread and bake or air fry them. If you want more chicken tender ideas, try my Air Fryer Chicken Tenders or these Pickle Brined Chicken Tenders.

Tortilla crusted chicken breast fillet with lime wedges

This recipe got two thumbs up from my family. They’re easy to make and take under 30 minutes to make – perfect for weeknight cooking! I shredded the tortillas in a ziplock bag, leaving a little for texture. Splashing lime on top and salsa for dipping gives chicken tenders a fun Mexican-American twist.

How do you get the breading to stick to the chicken breasts?

This will prevent the breading from falling off the chicken

  1. Pat the chicken dry.
  2. Dredge in flour.
  3. Dip in beaten eggs.
  4. Toss the crumbs in it, pressing the crumbs down with the back of a fork.
  5. Place carefully on a baking sheet.
Ingredients for Tortilla Crusted Chicken Breast
Chicken breast fillet with tortilla crust and salsa

More family-friendly chicken recipes:

Preparation: 5 minutes

20 minutes

In total: 25 minutes

Yield: 4 portions

Serving size: 2 Tender, 2 tablespoons salsa

  • Preheat oven to 400F.

  • Season chicken breast fillets with 3/4 teaspoon salt. Place the flour on a flat plate and the egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another flat plate.

  • Lightly dredge each tender in flour, then egg (shake off excess), then chip mixture. Lightly spray the sheet pan with olive oil, place the tenders on the pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.

  • Serving: Place 2 tenders on each plate, garnish with coriander. Serve with 1 lime wedge and salsa for dipping.

Last step:

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*Check labels for gluten free.

Portion: 2 Tender, 2 tablespoons salsa, Calories: 331 kcal, Carbohydrates: 22 G, Protein: 34 G, Fat: 11 G, Saturated Fatty Acids: 2 G, Cholesterol: 137 mg, Sodium: 695 mg, Fiber: 1.5 G, Sugar: 2 G

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