Baked Tortilla Chip Chicken
This crispy baked tortilla chip chicken is a healthy and fun easy dinner! With a fresh mango salsa and a smoky chipotle dipping sauce, it’s hard to resist. Dairy free and gluten free.
Today we talk this tasty, easy meal.
We start with some super simple chicken tenders that are coated in crushed blue corn tortilla chips.
Now obviously you don’t have to use blue corn – use whatever tortilla chips you prefer. I just happen to have a thing for blue chips. What can I say. I love them.
The chicken is baked and not fried, comes out perfectly crispy and is just plain fun.
Well I think so all coated in blue.
Plus there’s a creamy greek yogurt dipping sauce to go along with it and we all know that dipping chicken tenders is essential.
But if chicken tenders aren’t your thing, pretty please still make the mango salsa. It may be my favorite part of this meal.
Mango (my favorite), fresh crisp cucumber, creamy avocado and plenty of cilantro in a super awesome salsa that I just ate straight from the bowl with a spoon.
It’s also good with a big bowl of chips. Chips and salsa = my total weakness.
Additional Dinner Recipes You Might Enjoy:
- Coconut Chicken Tenders
- Baked Rosemary Walnut Chicken Tenders
- Baked Honey Mustard Chicken Thighs
- Dairy Free Meatballs
- Crockpot Pulled BBQ Chicken
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the chicken:
- ½ cup cornmeal
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 large egg
- 1 tablespoon milk of choice
- 2 cups finely crushed tortilla chips
- 2 large boneless skinless chicken breasts (about 1 pound), cut into 1-inch thick strips
For the sauce:
- ½ cup plain greek yogurt or dairy free plain yogurt
- 1 ½ teaspoons milk of choice
- 1 teaspoon minced chipotle in adobo sauce*
- ¾ teaspoon adobo sauce
- ¼ teaspoon salt
- pinch of garlic powder
For the salsa:
- 1 medium mango, chopped
- 1 small cucumber, peeled and chopped
- 1 medium avocado, diced
- ¼ cup diced red onion
- ⅓ cup fresh cilantro, chopped
- juice of 1 lime
- ¼ teaspoon salt
To make the chicken:
- Preheat the oven to 400ºF.
- Line a rimmed baking sheet with foil and then set a cooling rack inside the baking sheet. Spray with nonstick cooking spray and set aside.
- Add the cornmeal, salt and pepper to a shallow dish and mix to combine. In a small bowl, add the egg and milk; beat with a fork until well combined. Add the crushed tortillas to another shallow dish.
- Working one at a time, dredge each chicken strip in the cornmeal mixture, then dip into the egg mixture to coat and finally in the crushed tortillas (pressing them into the chicken on both sides). Place on the prepared cooling rack in the baking sheet. Once all the strips are on the baking sheet, mist the tops lightly with nonstick spray.
- Bake for 10 minutes, then carefully flip the chicken strips over and bake for about another 10 minutes, until the chicken is cooked through and the coating is nice and crispy.
To make the sauce:
- Add all the ingredients for the sauce to a small bowl. Whisk until smooth.
To make the salsa:
- Add all the ingredients for the salsa to a medium bowl. Toss to combine, then taste and adjust the flavors as needed.
- Serve the chicken strips with the dipping sauce and salsa on the side.
*If you are gluten free, check the ingredients on your chipotle peppers in adobo sauce - some brands do contain wheat. Same goes for your tortilla chips!
The adobo sauce comes from a can of chipotle peppers. From the same can you get the chipotle peppers to mince, just spoon out the required amount of liquid. The dipping sauce does have a bit of a kick, so reduce the chipotle depending on your taste.
To keep this dairy free - use dairy free milk and dairy free yogurt.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 145mgSodium: 586mgCarbohydrates: 45gFiber: 7gSugar: 15gProtein: 44g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.