Mix 1 1/2 cups finely crushed tortilla chips and 1/2 tsp ground cumin on wax paper.
Beat 1 large egg in a bowl.
Cut 1 pound chicken tenders in half lengthwise.
Dip in egg, then in crumbs to coat.
Heat a little oil in a skillet.
Add chicken and cook turning as needed until done.
Serve with salsa for dipping.
MAKES 4 SERVINGS OF CHICKEN FINGERS.*
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