Tortilla Encrusted Chicken Tenders

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These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults!

These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa! An easy, weeknight chicken dish, great for the kids, or even adults.Tortilla Encrusted Chicken Tenders

More sheet pan chicken recipes you might enjoy are Sheet Pan Balsamic Herb Chicken and Vegetables and Sheet Pan Italian Chicken and Veggie.

I tested these a few weeks ago and got the thumbs up from my family. They are easy to make, and take less than 30 minutes – perfect for weeknight cooking! I crushed the tortillas in a ziplock bag and left it a little course for texture. The squeeze of lime on top and salsa for dipping, adds a fun Mexican-American twist to chicken tenders.

These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa! An easy, weeknight chicken dish, great for the kids, or even adults.

You may also enjoy these family-friendly chicken recipes:

These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa! An easy, weeknight chicken dish, great for the kids, or even adults.
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5 from 7 votes
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Tortilla Encrusted Chicken Tenders

4
7
4
SP
331 Cals 34 Protein 22 Carbs 11 Fats
Total Time: 25 mins
Yield: 4 servings
COURSE: Appetizer, Dinner, Lunch
CUISINE: American
These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults!

Ingredients

  • 1 ¼ pound 8 boneless, skinless chicken breast tenders
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour, or GF AP flour*
  • 1 large egg, lightly beaten
  • 3 1/2 oz  crushed tortilla chips*
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Olive oil spray
  • 1/2 lime, cut into 4 wedges
  • Chopped fresh cilantro, for garnish
  • 1/2 cup jarred salsa, for dipping

Instructions

  • *Check labels for gluten-free.
  • Preheat oven to 400F.
  • Season chicken tenders with 3/4 teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl.  Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.  Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture.  Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.
  • To serve: Place 2 tenders on each plate, sprinkle with cilantro. Serve with 1 lime wedge and salsa for dipping.

Nutrition

Serving: 2tenders, 2 tbsp salsa, Calories: 331kcal, Carbohydrates: 22g, Protein: 34g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 137mg, Sodium: 695mg, Fiber: 1.5g, Sugar: 2g
Blue Smart Points: 4
Green Smart Points: 7
Purple Smart Points: 4
Points +: 7
Keywords: baked chicken tenders, chicken tenders, healthy baked chicken tenders, healthy chicken tenders

These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa! An easy, weeknight chicken dish, great for the kids, or even adults. These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa! An easy, weeknight chicken dish, great for the kids, or even adults.

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83 comments

  1. Excellent

  2. These were delicious and the best part for me was how easy they were to cook!
    I paired them with sweet potato fries and baked asparagus. My husband was very impressed.

  3. Work with whole chicken breast?

  4. Can you cook these in the air fryer?

  5. Hi Gina, I made these and froze them. Would I cook these from frozen or would I thaw them in the fridge first? If I cook them from frozen, how long and would it still be at 400f? 
    I used salsa flavored SunChips instead of tortilla chips as that is what I had. 

  6. What a great recipe. I used tortillas that has a hint of lime and I thought it made it even more delicious.

  7. Made these last night. Was a big hit! My grown son said I should make this more often and my husband said more than once this dish was delicious! Home Run!!

  8. I made these for supper. They were really good.

  9. This recipe was so good!!! I loved the addition of the cumin as it totally enhanced the taste! The tortilla chips added a nice salt and crunch. Definitely recommend for a healthier chicken tender recipe. 

  10. Hi, Can I prepare in advance and leave in the fridge or will the tortilla crumbs become soggy?

  11. where did u come up with freestyle points number? this is not accurate

  12. I made a big batch of these yesterday, they are so good! I replaced the egg by egg white and it worked perfectly. My husband said that it was the best homemade chicken nuggets he ever had! 
    Thank you for all the good recipes! 

  13. These are so good!!! My 2 boys and hubby liked them.  Made some honey mustard dressing, and leftovers over salad with some black beans.   I have started weight watcher and love your recipes (bagels are awesome)

  14. Very easy and delicious! We served it with the black bean and corn southwestern salad. 

  15. Can this be done in the air fryer? If so what temperature would you recommend and how long? Thank you!

  16. I made these for lunch Sunday along with your Southwestern Black Bean Salad and Quick Mexican Brown Rice. My husband kept saying “This is so good.” I didn’t tell him he was eating “healthy.” 🙂

  17. has anyone made these with the lime flavored chips???

  18. I have made these with the bits of chips that are leftover in the bottom of the chip bag. You know, the ones that are too small to eat, but are too big to throw out. I use whatever ones i have left & mix them all together (taco, nacho, ranch-ust no potato chips.) a frugal way to use up those annoying chips!

  19. Made these tonight with oven roasted corn on the cob. My husband & I loved them! Will make again for sure:) Yum!

  20. Made these tonight for dinner, threw them over greens & fat free balsamic vinaigrette. So good!

  21. These were awesome!  Dad and high school senior son Hoovered the other three servings. Only had blue corn chips, so ours turned out black – looked cool with the cilantro and lime!

  22. I LOVED this recipe. I made it for my kids and they were huge fans. I added a couple more spices to my mix but it was wonderful. It will definitely go into our menu rotation.

  23. Turned our great! My 3-year-old loved the,! FYI I put the nutrition info in my weight watchers app and it is actually 8 smart points.

  24. These Chicken tenders are so delicious! Loves, loves all of your recipes!

  25. Can thighs be used instead? My hubby just bought his weight in thighs from Costco yesterday! ha thanks!

  26. This was a hit in my home!  Thank you!!

  27. I made these last week and they were amazing! I have just started a new job, so I’m not home to cook dinner for my family. I thawed the chicken tenders overnight in the fridge by soaking them in water season with salt, garlic powder, and the juice of 2 limes. In the morning I breaded the tenders and placed them in an aluminum disposable pan and put them in the fridge. That evening my hubby popped them in the oven, he flipped them halfway. Both of my picky eaters raved about them! Hubby even requested them again this week. 🙂

  28. Made these last night along with your enchilada spaghetti squash…delicious!

  29. Sometimes I substitute flax meal for an egg. Measure 1 Tbl. flax meal to 3 Tbl. water. Blend in a small bowl and let sit for 5-10 min. It is the same consist3ncy as an egg.

  30. Sounds delish!

    “I crushed the tortillas in a ziplock bag and left it a little course for texture” — ***coarse texture

  31. Do your cookbooks have Weight Watchers friendly recipes. I’m on the program. Thank you 

  32. Good Morning

    I receive your emails everyweek and they are fantastic! However can your books be purchased in Sydney, Australia.

  33. Making these for dinner tonight. They look DELICIOUS!!!!!!!!

  34. I just ordered 3 of your new hard covered cookbooks.  Just wondered if these books came with your daily planner.  Great for Christmas gifts as all you food ideas as so delicious.  I am proud to serve your dishes.  Do Canafians not get the planners.  We support you too.  Just wonder why we never get the little extras?

  35. Gina, these were delish. Thanks.
    I’ve done this with tilapia filets. The crushed chips add just the right crunch.

  36. WOW these are a neat spin I’ve seen a lot of chicken finger recipes specially on pintrest, but these are so different from anything I see. I will defiantly try these out not just with the normal one’s but wonder what they would be like with the cantina ones that have some flavour to them not just plane. Thanks for a new spin on a old classic for kids and adults 

  37. These look amazing. I’ve decided to eat healthier and I’m so glad there are websites like your to help us. Keep up the good work!

  38. I was just wondering what I was going to make for dinner!
    Thank you!!

  39. Gina, 
    Love, love, love your recipes and cookbooks:)

  40. Beautiful, looks great!

  41. Yum!  Any suggestions for what to make with this? 🙂

  42. Any idea if these would freeze well? Either cooked or uncooked.
    Thanks!

  43. This look great for dinner tonight. If I were to use chicken breasts, how would you adjust the cooking time? Thank you!

  44. What brand of tortilla chips do you like in this recipe? Just got your new cookbook! Love it! I made Filipino adobo drumsticks in the slow cooker and they were awesome!  I am Filipino and I approve! Making Madison’s favorite tacos tonight.  

  45. Probably a dumb question, but does 3 1/2 oz crushed tortilla chip each 1/4 cup?

  46. Do you think these would freeze well? I’m all about meal prep. 🙂

  47. Making these for dinner ASAP! Thanks for the recipe, Gina!

  48. Oh yummy!! That looks so good! x

  49. Gina, just a suggestion, but I’d LOVE to see recommendations for other recipes of yours that would go with your dishes, particiularly if it’s just a main course without a side vegetable. Love your site and cook from that and your cookbooks all the time!

  50. What can be used instead of egg, allergic

  51. Perfect timing! I have a package of chicken tenders in the fridge and some tortilla chips in the pantry! I know what dinner will be tonight!!

  52. This recipe looks delicious! I had a quick question about the protein content, where is the 34g of protein coming from? Two tenders according to your recipe would be 2.5oz of chicken, which has about 20g of protein, plus the egg is about 1-2g more. As someone who is trying to reach a certain protein goal each day, just want to make sure I’m logging accurately. Thanks! 🙂

    • I will ask my nutritionist and get back to you.

    • The recipe starts with 1 and 1/4 lbs of chicken, which is 20 oz., so if yields 4 servings, each serving is 5 oz of chicken, not 2.5 🙂

    • I am not sure where you came up with 2.5 ounces per serving?  1 & 1/4 lb of chicken raw equals about 1 lb cooked or 16 ounces.  Dividing 16 ounces by 4 (number of servings) equals 4 ounces per serving.  General rule of thumb from Weight Watchers-beef, poultry and fish shrink about 25 percent when cooked.   But best to use a food scale for greater accuracy.  On average, depending on the source, 1 ounce of chicken = 7 grams of protein.  Some websites say 4 ounces equal 34 grams.  1 egg equals about 6 grams. So the protein count is very close to what is stated in the recipe.

    • I looked at my food tracker on SparkPeople.com and 4oz of chicken breast is about 26-30 g of protein. 

  53. These look great! I think I am going to try them this weekend. All of your recipes that we have tried have been a huge hit and I love that my 7 year old will eat most of them. Your cookbooks have become staples in my kitchen!

  54. These look so good! I bet they would be great over a southwestern type salad with black beans and corn too!