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Tortilla chip–crusted chicken tenders on a cooling rack with a small bowl of honey mustard on the side

Tortilla Chip–Crusted Chicken Tenders with Honey Mustard

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Breading chicken fingers in crushed tortilla chips? It doesn’t get any crunchier. We used a food processor to pulse the chips, but you can also bang ’em up in the bag. Whenever you’re measuring honey, lightly spray the spoon with cooking spray first so all the honey slips off and doesn’t get stuck to the spoon.

Ingredients

Cooking spray

5 spray(s)

Tortilla chips

3 oz

Garlic powder

¾ tsp

Ground cumin

½ tsp

Uncooked boneless skinless chicken breast tenderloin

1 pound(s), about 8 tenders

Egg

1 large egg(s), lightly beaten

Plain fat free Greek yogurt

⅓ cup(s)

Mustard

1 Tbsp

Honey

2 tsp

Cayenne pepper

1 pinch(es), optional

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment.
  2. In a food processor or mini food processor, pulse the chips until finely chopped. Pour into a pie plate or shallow dish and stir in the garlic powder and cumin.
  3. In a large bowl, combine the chicken and egg and toss well to coat. One at a time, remove the chicken from the egg, allowing the excess to drain off. Dredge in the crushed chips, pressing gently to adhere, and arrange on the prepared baking sheet. Spray the chicken with cooking spray. Bake until the chicken is cooked through and the breading is lightly browned, about 15 minutes (an instant-read thermometer inserted into the chicken should register 165°F).
  4. Meanwhile, in a small bowl, combine the yogurt, mustard, honey, and cayenne, if desired. Serve the sauce with the chicken.
  5. Serving size: 2 chicken tenders and about 2 tbsp sauce

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