Zesty Salsa Chicken Fingers

The first thing I need to tell you about these Zesty Salsa Chicken Fingers is……there’s NO salsa in the recipe.  Sorry, I know you may be slightly disappointed but only until you taste them!  

A couple of months ago I did a sponsored post for a new flavor of Pringles tortilla chips.  Some of you may remember, and by “some” I mean my 3 friends and 2 family members 🙂 that faithfully read my posts. (just kidding, I hope)  Anyway, Pringles sent me more cans of the Zesty Salsa Tortilla Chips than we could eat.  Not wanting them to go to waste, I decided they might be good as a coating for chicken fingers.  

The name “Zesty” is correct.  Eaten by themselves the tortilla chips have a bit of a kick but on the chicken they’re much more mild and SUPER flavorful!  

I suppose any flavor Pringles could be substituted but we REALLY loved the Zesty Salsa.  My husband and I thought they was great dipped in ranch dressing but our kids loved them plain.  We had a couple of pieces left for lunch the next day that re-heated nicely in the oven.  It would also be great on top of a salad with Southwest Ranch dressing.  

This is a really quick and easy recipe that’s baked instead of fried, but still gives you a nice crispy, crunchy coating.

 Here’s the Recipe:

• 1/12 cups Zesty Salsa Pringles Tortilla Chips (about 1 can)
• 1 egg 
• 2 Tbsp milk
• 2 boneless skinless chicken breasts

Preheat oven to 400 degrees

Cut chicken breast into 1″ strips

Place Zesty Salsa Pringles in a plastic bag and crush

They need to be finely crushed but not powder.  

Line a baking sheet or jelly roll pan with aluminum foil and spray lightly with non-stick cooking spray

Place crushed Pringles in a shallow bowl

In a second shallow bowl add egg and milk, beat slightly

Dip each chicken strip first in egg mixture then in Pringles crumbs, turning to completely coat

Place each chicken strip on prepare pan

When all chicken is coated, spray lightly with non-stick spray

Bake 15-17 minutes or until completely done

My son loved them so much he told me, “Mom, I think these are going to be even more popular than Parmesan Crusted Chicken with Bacon.”

Here’s hoping!

Zesty Salsa Chicken Fingers

2015-05-12 13:58:23

Serves 4

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

17 min

Total Time

30 min

Prep Time

10 min

Cook Time

17 min

Total Time

30 min

Ingredients

1. 1/12 cups Zesty Salsa Pringles Tortilla Chips (about 1 can)
2. 1 egg
3. 2 Tbsp milk
4. 2 boneless skinless chicken breasts

Instructions

1. Preheat oven to 400 degrees
2. Cut chicken into 1" strips
3. Place Zesty Salsa Pringles in a plastic bag and crush
4. They need to be finely crushed but not powder.
5. Line a baking sheet or jelly roll pan with aluminum foil and spray lightly with non-stick cooking spray
6. Place crushed Pringles in a shallow bowl
7. In a second shallow bowl add egg and milk, beat slightly
8. Dip each chicken strip first in egg mixture then in Pringles crumbs, turning to completely coat
9. Place each chicken strip on prepare pan
10. When all chicken is coated, spray lightly with non-stick spray
11. Bake 15-17 minutes or until completely done

Notes

1. Serves more or less depending on size of chicken breasts. Mine were quite large so I needed a little more ingredients than the recipe calls for and it fed five of us with a couple pieces left over.

By Danita @ O Taste and See

O Taste and See https://otasteandseeblog.com/