It all began when my kids started watching Food Network. Chicken fingers were banned from our household! Not only were they a bad word at home, but my children refused to even look at a kids menu when dining out. They would make haughty little comments like “I bet there’s chicken fingers on there – yuck!” They had graduated to shrimp cocktail and seared ahi.
Therefore, when I made chicken fingers as my comfort food of the week, I aimed for unique with a gourmet twist. Personally, I don’t snub the chicken finger the way my kids do. I mean, they are darn good all crispy brown, dipped in a bit of ranch dressing.
These chicken fingers are especially fun with their tortilla chip crust and lightly spiced dipping sauce. The crunchy chips make a perfect coating with just the right amount of salt and richness. The creamy BBQ sauce has a bit of zip provided by Sriracha (my favorite hot sauce of all time) and lends that extra flavor to make a satisfying mouthful.
Couple of notes – instead of the BBQ sauce, I loaded on some guacamole that I had left over from Super Bowl Sunday. It was another great complement to the tortilla chip crust. Also, it's easy to make these gluten free by replacing all-purpose flour with corn flour.
Tortilla Chip Chicken Tenders with Creamy BBQ Sauce
- 1.5 lbs. chicken tenders
- 1 cup all purpose flour
- 2 teaspoons paprika
- 3 cups tortilla chips, ground to a fine meal in food processor
- 2 large eggs, whisked thoroughly
Creamy BBQ Sauce
- 1/2 cup BBQ sauce
- 1 cup sour cream
- 1 teaspoon Sriracha
- Pre-heat oven to 475 degrees F.
- Mix flour and paprika. Place flour mixture, tortilla chips and egg on shallow plates.
- Dip each tender in first flour, then egg and then tortilla chips until thoroughly coated. Place on a baking sheet.
- Bake for 15 - 20 minutes. Tenders should be golden brown.
- While chicken is baking, thoroughly combine sour cream, BBQ sauce and Sriracha in a small bowl. Serve as a dipping sauce.