Mexican Chicken

By mrsmosey

Ingredients

• Dipping Sauce:
• 4 Boneless, skinless chicken breast, cut into tender-sized pieces
• 1 1/2 cups Cornflake crumbs
• 3 handfuls totilla chips, crushed by hand to make 1 cup crushed chips
• 1 (1.25oz) packet Taco seasoning mix
• 1 Tbsp Chili powder
• 16 oz Salsa
• 4 Tbsp Margarine
• 1/3 cup Frank's Red Hot or other hot sauce
• 3/4 tsp Garlic powder

Details

Adapted from kosherscoop.com

Preparation

Step 1

Preheat oven to 350. Line a cookie sheet with parchment paper. Set aside
Set up a two part breading station. Pour the cornflake crumbe and crushed tortilla chips into a shallow dish or tine. Mix in the taqco seasoning and chili poder. Stir to evenly distribute. Pur the salsa into the second shallow dish.
Roll one stip of chicen at a time in the salsa, patting it to stick. Roll in the flavored crumbs. Place onto the prepared pan. Repeat with remaining chicken, including the tenders.
Bake, uncovered, for 20 minutes, until chicken is no longer pink in the center.
In the meantime, prepare the dipping sauce. In a small pot, melt the margarine. Whisk in the hot sauce and garlic powder. Remove from heat, allow to cool.
Serve the checen strips with the dipping sauce.