Prep time: 30 mins
Cook time: 15 mins
9 oz. Mission® Brown Bag White Tortilla Strips, crushed
1 lb. Chicken breast, raw, cut into 1 inch cubes
1.6 oz. Buffalo wing seasoning, packaged
2 tbsp. All purpose flour
3 each Whole eggs, lightly beaten
Pre-heat oven to 350° F.
In a mixing bowl, combine chicken, contents of seasoning package and the flour. Toss until chicken is evenly coated.
In a separate bowl, lightly whisk the eggs.
Place the tortilla strips into a gallon size resealable storage bag and close. Using a rolling pin, roll over the bag until the strips are finely crushed. Transfer to a mixing bowl or shallow pan.
Shaking off any excess flour/seasoning mixture, place the chicken first into the eggs and coat, then roll the pieces in the crushed tortilla strips until they are well coated. Arrange on a baking sheet, leaving a little space between each one to ensure the chicken cooks evenly on all sides.
Bake for 15-20 minutes, or until lightly browned and the internal temperature reads 165°F on a thermometer. Serve warm with dipping sauce of your choice.