Tortilla Crusted Chicken Breast

This recipe is a fun one! It's so versatile, too. I mean, have you seen the vast array of flavors that tortilla chips come in these days?!? You could go forever without repeating flavors! And the chicken? Use fileted breasts or tenders, or even go for pieces! Thighs are remarkable with this coating!

Ingredients

1# chicken breasts or tenders

2 cups crushed tortilla chips (8 oz bag, plain corn, classic Doritos or any of the newer spicy Tex Mex concoctions)

1 to 1 1/2 cups Ranch dressing (again, your choice of flavors, cool to spicy)

Non-stick spray

Make the crust

Grind the tortilla chips of choice in your food processor. I go for a fairly fine crumb, going in batches. I use a whole 8 oz. bag; and pour a cup at a time into my dipping bowl. Save in the fridge or freezer till the next breading excursion!. The bargain brands are perfect for this recipe! For a little more texture, on the last batch, go with a less fine grind, and mix that with the rest of your delicious crust.

Bake

When you've breaded all your cutlets or tenders, and have them all lined up on your baking rack, spray their tops with some non-stick spray, to help with the crisping process. Pop them in a 400 degree F. oven.

Bake for 13 minutes on the first side. Carefully flip the chicken, so as not to dislodge the tasty crumbs. Bake for another 13 minutes, or until chicken is 165 degrees internal, and juices run clear.

Notte: Thighs and other bone in, skin on pieces will, naturally, take longer. 45 minutes to an hour, total on thighs, and such. Size matters...refer to your instant read thermometer for exact doneness.

Breading Station Action

Put the ranch dressing in a bowl large enough for dipping.

Dip each piece of chicken in the dressing first, to coat, then into the crumb coating. Press to help the crumbs adhere.

Set on a well sprayed rack on a foil lined cookie sheet.

And, the dismount!

Fun with ranch dip, or fully plated, as shown above, this is as fun to eat as you might imagine!

For a full plating, we suggest a garnish of sour cream, fresh tomatoes, black olives and guacamole.