Mexican Chicken with Dipping Sauce

mexican chicken

from Kosher by Design – Teens and 20-Somethings, by Susie Fishbein

Hot and spicy with traditional buffalo wing dipping sauce, this dish will be a sure winner at your next meat.


4 boneless, skinless chicken breasts, tenders separated, each breast cut into long strips about the size of the tenders
1 1/2 cups cornflake crumbs
3 handfuls tortilla chips, crushed by hand to make 1 cup crushed chips
1 (1.25-ounce) packet taco seasoning mix
1 tablespoon chili powder
1 3/4 cups (16-ounce jar) salsa, as spicy as you like


4 tablespoons margarine
1/3 cup Frank's RedHot or other hot sauce
1/4 teaspoon garlic powder


Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper. Set aside.

Set up a 2-part breading station. Pour the cornflakes and crushed tortilla chips into a shallow dish or tin. Mix in the taco seasoning and chili powder. Stir to evenly distribute. Pour the salsa into a second shallow dish.

Roll 1 strip of chicken at a time in the salsa, patting it to stick. Roll in the flavored crumbs. Place onto prepared pan. repeat with remaining chicken, including the tenders.

Bake, uncovered, for 20 minutes, until chicken is no longer pink in the center.

In the meantime, prepare the dipping sauce: In a small pot, melt the margarine. Whisk in the hot sauce and garlic powder. Remove from heat. Alternatively, you can remove from the heat and then use an immersion blender right in the pot. Allow to cool.

Serve the chicken strips with the dipping sauce.


Yield: 4-6 servings
Meat, NF (nut-free), DF (dairy-free)