Prep Time
20 Minutes
Cook Time
20 Minutes
Makes
4
Ingredients
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1 230g bag Mission Chilli and Lime Tortilla Triangles, crushed
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4 large boneless skinless chicken breast, sliced into 3cm strips
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1/2 cup gluten-free flour
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2 eggs
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1 tbsp water
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2 tbsp oil
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1 tbsp lime zest
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1/4 cup kimchi
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Instructions
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Step 1
Preheat oven to 180°C and line two baking sheets with baking paper.
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Step 2
Slice chicken into 3 cm strips. Place Mission corn chips in a medium bowl. Whisk together eggs and water in a second bowl. In a third bowl place the flour.
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Step 3
Toss chicken strips in flour mixture to coat, then dredge in the egg mixture. Lastly, roll chicken pieces in the crushed corn chips and place in a single layer on the baking sheets. Repeat with the remaining chicken pieces.
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Step 4
Drizzle with olive oil and bake chicken for 15 to 20 minutes until cooked through and slightly browned. Serve with lime zest on top and a side of kimchi.
