Chili's Tortilla Crunch Chicken Fingers

This is a copycat recipe.

Preheat oven to 375 degrees.

Coat a large baking sheet with vegetable cooking spray.

Combine dry onion soup mix , red pepper flakes , cayenne pepper , cumin , and finely crushed tortilla chips.

Set aside.

Beat together egg and water.

Set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1 / 2-inch thickness.

Cut into 1 / 2-inch by 3-inch strips.

Dip strips in egg then into tortilla chip / spice mixture , coating well.

Arrange in a single layer on prepared baking dish.

Drizzle with butter.

Bake uncovered for 15 to 18 minutes , or until chicken is done and topping is golden and crispy.

dry onion soup mix, crushed red pepper flakes, cayenne pepper, ground cumin, tortilla chips, boneless skinless chicken breasts, butter, egg, water