Quick Weeknight Meal: The Crunchiest Baked Chicken

• Servings: 2-3
• Prep Time: 15 minutes
• Cook Time: 30 minutes

Ingredients

• 4 cups of Wyandot Tortilla Strips (any flavor)
• 4 pieces of chicken *I used bone-in chicken quarters. If you use boneless, skinless chicken breasts, it will take less time to cook*
• 2 cups of AP flour
• 2 eggs, beaten
• Salt and Pepper

Directions:

Preheat oven to 375º and spray baking sheet with non-stick cooking spray. Pulse tortilla strips in a food processor until consistency of breadcrumbs. Set up three shallow dipping bowls: one for flour, one for eggs, and one for crushed tortilla strips. Add a pinch of salt and pepper to the flour bowl, mix. Begin breading chicken by dipping in flour, brush off excess; dip in eggs, brush off excess; and lastly cover in crushed tortilla strips. Once all the chicken is breaded, bake for 30-35 minutes or until thermometer reads 165º for dark meat or 160º for white meat.  We served ours with a Jerusalem artichoke mash (boiled and mashed artichokes with butter, milk and herbs) and roasted Brussels sprouts, but any side would be delicious!