Zesty Salsa Chicken Fingers

Zesty Salsa Chicken Fingers

May 12, 2015Danita

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

Zesty Salsa Chicken Fingers

Cut chicken breast into 1″ strips

Zesty Salsa Chicken Fingers

Place Zesty Salsa Pringles in a plastic bag and crush

They need to be finely crushed but not powder.  

Zesty Salsa Chicken Fingers

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

Zesty Salsa Chicken Fingers

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

Zesty Salsa Chicken Fingers

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
Serves 4
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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.
O Taste and See https://otasteandseeblog.com/

 

 

 

6 Comments

  • Rene’

    June 3, 2015 at 12:34 PM

    could you use chicken drumsticks?

    1. Danita

      June 4, 2015 at 7:26 AM

      I don’t see why not. Sounds like a great idea. I’d love to hear how it turns out. Thanks so much for stopping by.

  • momndaughtersavings

    May 14, 2015 at 4:26 PM

    I love the sound of this! I just put it on my grocery list. I can’t wait to try it. Glad I found this on the Pintastic Pinteresting Party!

    1. Danita

      May 14, 2015 at 8:39 PM

      So excited! Thanks for stopping by to let me know. Hope you enjoy!

  • Kendra Williams

    May 13, 2015 at 11:21 PM

    I would have never thought about using Pringles, but your recipe looks delicious!

    1. Danita

      May 14, 2015 at 7:15 AM

      Thanks Kendra. I wasn’t sure when I did it but it really turned out better than expected. Thanks for stopping by!

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