Tortilla-Crusted Baked Chicken Strips with Sriracha Aioli
Author: 
Recipe type: Entree
Serves: 2
 
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 cup dill pickle juice (from a jar of dill pickles)
  • 1 egg, beaten
  • 2 cups Food Should Taste Good multigrain tortilla chips, finely crushed
  • 1 cup plain panko bread crumbs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ to ¼ teaspoon ground cayenne
  • Sriracha Aioli
  • ½ cup mayonnaise
  • 2 teaspoons sriracha
Instructions
  1. Place chicken breasts and pickle juice in a plastic air-tight container or zip-top bag and allow chicken to marinade 24 hours or at least 12 hours.
  2. Heat oven to 375F. Line a baking sheet with parchment paper or spray with cooking spray.
  3. Cut each chicken breast into 4 or 5 strips. Place egg in a shallow bowl. In a second shallow bowl, combine crushed tortilla chips, panko, kosher salt, pepper and cayenne.
  4. Dip chicken in egg, followed by the tortilla mixture. Place coated chicken strips on baking sheet. Bake 12 to 15 minutes or until chicken is baked through and no pink remains.
  5. To make Sriracha Aioli: Stir together the mayonnaise and sriracha in a small bowl. Serve with chicken strips.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/09/tortilla-crusted-baked-chicken-strips-with-sriracha-aioli.html