Chili's Tortilla Crunch Chicken Fingers

CHILI’S TORTILLA CRUNCH CHICKEN FINGERS

1 pkg. dry onion soup mix
1 tsp. crushed red pepper flakes
1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
1 C. crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 T. butter or margarine, melted
1 egg
2 T. water

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- x 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.

Yields 6 servings

Zaxby’s Chicken Fingers Dipping Sauce

1/2 cup mayonnaise (the lemony the better, use Hellman’s)
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper

Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with
black pepper and stir until blended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!