Learn how to make a tasty Doritos Crusted Chicken Fingers!

Doritos Crusted Chicken Fingers

Doritos Crusted Chicken Fingers are so delicious and easy to make by following my instructions.

Okay, let’s start.

Doritos Crusted Chicken Fingers INGREDIENTS:

– 2 chicken breasts

– 150 g (5.2 oz) of Doritos (of your choice)

– 2 eggs, beaten

– All-purpose flour for coating

– Freshly ground black pepper

– Salt

Let’s get started with the instructions:

  • Start by cutting the chicken breasts in half, then into strips
  • Season with salt and freshly ground black pepper to taste on both sides
  • Using a food processor, pulse the Doritos into coarse crumbs, then transfer to a bowl
  • Coat the chicken with flour, then dip into beaten egg
  • Finally, coat well with the Doritos crumbs
  • Place the coated chicken on a baking sheet lined with parchment paper
  • Bake in a preheated oven at 200c (392f) for about 20 minutes, or until golden brown
  • Remove from the oven and serve immediately with your favorite dip.

Learn how to make a tasty Doritos Crusted Chicken Fingers

Prep Time15 mins
Cook Time20 mins
Total Time40 mins
Course: chicken fingers, chips, Snack
Cuisine: American
Keyword: Doritos Crusted Chicken Fingers
Servings: 4
Author: Lana's Recipes

Ingredients

  • 2 chicken breasts
  • 150 g (5.2 oz) Doritos (of your choice)
  • 2 eggs, beaten
  • All-purpose flour for coating
  • Freshly ground black pepper
  • Salt

Instructions

  • Start by cutting the chicken breasts in half, then into strips
  • Season with salt and freshly ground black pepper to taste on both sides
  • Using a food processor, pulse the Doritos into coarse crumbs, then transfer to a bowl
  • Coat the chicken with flour, then dip into beaten egg
  • Finally, coat well with the Doritos crumbs
  • Place the coated chicken on a baking sheet lined with parchment paper
  • Bake in a preheated oven at 200c (392f) for about 20 minutes, or until golden brown
  • Remove from the oven and serve immediately with your favorite dip.

Video recipe HERE.

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