**Congrats to Rada for winning this giveaway! I’ll be in touch with you shortly to obtain your shipping information**
Are you gearing up for the Super Bowl, which is coming up in few days!? I love watching sports games of all sorts (especially NBA games) and particularly look forward to serving the perfect finger foods during the games. There are certain foods we associate with the Super Bowl. Dips, nachos, cheese fries, wings. Things that are meant to be eaten with hands, washed down with a beer or two. Things that are also, generally, high in calories and fat.
There are ways to cut down on the calories and still have a Super Bowl-appropriate dish to serve your guests. This Crispy Baked Tortilla Chicken Fingers fits the bill: chicken tenders soaked in a buttermilk bath and coated with crispy tortilla crumbs! Your health-conscious friends are going to be especially happy.
As an added bonus? You bake the chicken fingers in the oven so no deep-frying involved here. No messy cleanup, no need to worry about your apartment smelling like a deep-fryer.
Food Should Taste Good sent me some tortilla chips to review, which included the Multigrain, Harvest Pumpkin, Kimchi, and Sweet Potato flavors. The Harvest Pumpkin, Sweet Potato, and Kimchi chips are so full of flavors that you don’t need to dip them in anything in my opinion. I especially love the Multigrain chips because of the textures and the nutty flavors (they are chock full of flax, sunflower, and sesame seeds), which I thought would be perfect as a chicken finger coating. Just grind up the chips in the food processor and voila, instant pre-seasoned crumb coating!
Tell me you’re not attracted to that pink packaging? It’s for good cause too!
The FSTG team generously offered to host a giveaway. And since I’m in favor of spreading good karma, I’m thrilled to share these delicious goodies with you! To receive a box of FSTG tortilla chips in different flavors, scroll to the bottom and follow the instructions in the Rafflecopter. Good luck!
Crispy Baked Tortilla Chicken Fingers
1.5 lbs chicken breast tenders
2 cups buttermilk
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups multigrain tortilla chips, processed into coarse meal
1 tsp chili powder
1/4 tsp ground cumin
Vegetable cooking spray
1 cup cheddar cheese, shredded, optional
1/2 cup ketchup
1 tsp sriracha sauce
1 tsp honey
In a bowl, soak chicken tenders in buttermilk with salt and pepper for at least two hours.
Preheat oven to 425°F. Coat a large baking sheet with cooking spray and set aside. In a shallow dish, whisk together tortilla chip crumbs, chili powder, and cumin. Remove chicken tenders from buttermilk mixture (letting excess drip off), dredge in crushed tortilla chips one piece at a time, and place on the prepared sheet pan. Spray chicken tenders with cooking spray and sprinkle with some shredded cheddar cheese on top if using. Bake for 18 to 20 minutes or until the crust is golden brown, turning once after 10 minutes.
In a small bowl, stir together ketchup, sriracha, and honey until well combined. Serve chicken fingers with sriracha ketchup if desired.